Farrokh Khambata is the fouder of Joss, Amadeus and Umame, successful upmarket Mumbai restaurants that have a loyal customer base. In a past life he was an architect, but his passion for food lead him to train in various institutes and restaurants worldwide, and he has never looked back since.
Coconut Milk 500 ml
Fresh Red Chilies 50 g
Garlic 1 clove
Ginger 1 small pc
Coriander Seeds 1 tsp
Coriander stalks few
Tamarind Pulp 1 tbs
Basil 25 g
1. Boil the meat and keep the stalk aside.
2. For the curry paste, fry roast chilies, garlic and ginger in a pan. Add the rest of the ingredients into the blend and use a mortar & pestle and make a fine paste.
3. Remove coconut milk and keep aside. Puree the basil.
4. In a flat-bottomed vessel heat some oil. Add curry leaves and then add the paste. Fry the paste over low heat and add the coconut cream, lamb stalk, basil puree, tamarind pulp and coconut milk powder. Simmer the curry for 10 minutes. Check seasonings.
5. When ready to serve, garnish with more basil leaves and sliced lemon grass.
Use very little water when extracting coconut milk as this will make it creamy.
Volume 2 Issue 9