1 Heat ghee in a large frying pan. Saute onions over medium heat, stirring, until translucent. Add ginger, garlic, chili, coriander, turmeric, cumin and chili spice. Stir until everything is just heated together.
2 Add meat and brown over high heat until coated with herb mixture, stirring. Fold in salt and the undrained tomatoes. Let everything simmer gently with the lid on for 1 to 1 1/2 hours, until the meat is tender.
3 Fold in the coconut milk. Continue to simmer, uncovered, for another 5 minutes until the sauce has thickened slightly. Garnish with cilantro leaves to taste.
Note: Raw unsalted cashews are delicious with this curry. Sprinkle over the dish before serving.
Preparation time: 20 min
Total cooking time: 1 and a quarter hours
Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!
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