Indian Lamb Curry

In a large bowl, add the lamb, ginger and garlic pastes, and chili powder. Mix well and allow to marinate for at least 2 hours, or overnight.

In a large pot, brown the lamb. Add the onions, tomatoes, and chilis, and cook for a few minutes, until the vegetables start to cook down. Add the garam masala, salt, cinnamon stick, cloves, and bay leaves. Mix well. Add the water and bring to a boil. Once it’s boiling, lower the heat, cover the pot, and simmer for 90 minutes to 2 hours, stirring occasionally. If it gets too dry, add more water.

While that’s happening, toast the coconut flakes in a dry pan over low heat until golden brown. When the meat is tender, stir the coconut flakes into the curry. Serve!