Indian Style Lamb Curry

Method

1. Rinse 300g lamb ribs and drain well, then marinate with 20g chicken seasoning powder, 1g black pepper, 4g cumin powder, 4g turmeric powder, 2g garam masala, 6g Hue chili powder, 4g ground coriander, 100g yogurt and the juice of 1/4 lime.
2. Finely chop 150g onion and 10g garlic, dice 100g tomato, and slice 2 chilies.
3. Heat 120ml cooking oil and fry the garlic and onion until fragrant, then drop in 4g cinnamon and 2g star anise to release their aroma.
4. Roll the marinated ribs through 30g panko breadcrumbs, then add them to the pan and stir until the meat firms up and takes on the color of the spices.
5. Add the tomato and chili and stir until the tomato breaks down into the base of the sauce.
6. Pour in 80ml water, add 9g kOBE Monk Fruit Blend and 20ml coconut milk, lower the heat, cover and simmer until the ribs are tender and the sauce has thickened.
7. Taste and adjust the seasoning, then spoon into a bowl and serve hot with naan bread.

Tips

• Garam masala is sold at Indian spice shops and on e-commerce sites.
• Good lamb ribs are pink red with dry white fat, so pass over pieces whose fat looks yellow and ivory.
• If the smell of lamb is off putting, add a little bruised ginger to the yogurt marinade.
• Naan works either from the supermarket or made at home.
• The yogurt in the marinade softens the lamb fibers, and at least 30 minutes is needed before the difference shows.