This is a spicy but delicious curry is named after Chennai, the metropolis in southern India perhaps because in the humid south, people rather eat hot food. Strange though it may seem, this is because hot and spicy food makes one perspire thereby cooling the body.
6 tbsp cooking oil
2 medium-sized onions, coarsely chopped
1 inch cube of ginger, peeled and coarsely chopped
3-4 cloves garlic, peeled and coarsely chopped
4-6 dried red chillies
1-2 fresh green chillies, sliced lengthwise
6-8 medium tomatoes chopped
3 tsp coriander powder
1/2 1 tsp chilli powder
1 tsp ground turmeric
1 kg 2 2lbs leg or shoulder of lamb, fat removed and cut into 1 1/2 inch cubes and boiled in salted water. Drain and keep stock.
175 ml warm water
11/4 tsp salt or to taste
1 tsp garam masala.
In a pan heat the oil, add the chopped onion, ginger,
garlic, green and red chillies, the coriander powder.
Wait until the raw smell goes.
Then add the chopped tomatoes and cook until the tomatoes are soft and blended well, then add the cubed and cooked meat.
Add the sufficient stock to make a thick gravy.