Kerala Lamb Curry

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Nutrition per serving    (USDA % daily values)
CAL
1228
FAT
284%
CHOL
92%
SOD
53%

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Ingredients for 4 servings

1 teaspoon salt , to taste

1 teaspoon split Urad Dal , with or without skin (optional)

2 ounces shallots or white onions

3 tablespoons coriander seeds

1 inch fresh ginger , peeled and finely sliced

3 ounces shallots or white onions

3-4 tablespoons vegetable oil

1 tablespoon black peppercorns

20 fresh curry leaves

1 inch cinnamon stick

4-6 dried hot red chili peppers, to taste

10-15 cloves

FOR TEMPERING

FOR THE SPICE POWDER

1/2 teaspoon cumin seed

IN ADDITION

1 1/2 teaspoons fennel seeds

6 green cardamom pods

2 tablespoons white wine vinegar

5 ounces fresh coconut , cut into thin slices, or grated

3 cloves garlic , peeled and finely chopped

2 1/4 lbs boneless lamb shoulder , cut into

1 teaspoon brown mustard seeds

1/4 teaspoon ground turmeric

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