Ingredients

Method

Start by heating 4 tbsp oil in the large pan, as soon as it's hot add the mustard seeds, these will pop; immediately add three quarters of the curry leaves, then three quarters of the shallots and all the ginger and garlic. Fry till the shallots are golden brown, turning down the heat if necessary.

Meanwhile, make the spice powder. Heat 1 tbsp oil in the small frying pan, put in the spices (2" piece of cinnamon stick, cloves, coriander seeds, dried red chillies, black peppercorns, cumin seeds, fennel seeds, cardamom pods and star anise) when hot. Stir until the spices turn aromatic. Cool, then grind finely. Set aside.

The shallots should be ready by now. Add the meat, turmeric and the spice powder, stir. Now add the vinegar, salt and 3 cups of hot water. Bring to the boil then simmer, covered, till the meat is almost tender ( about 90 min).

Uncover the meat and allow the sauce to thicken, increasing the heat without letting it burn, till the sauce clings to the meat.

Heat 2 tbsp oil in the small frying pan (clean it first and add 1 tsp mustard seeds, wait till they pop, then add the remaining shallots and curry leaves. Fry till the shallots are golden, then add the contents of the pan to the meat. Stir in and serve hot garnished with the coconut chips.

>>>> Reheat in the oven for 20 - 30 min on a medium heat.