Complex, rich and fragrant, filled with various dried spices, it is believed to have been introduced by persian traders in the sixteen century. Almost any kind of robustly flavoured meat can be used, choose a cut suitable for braising such as, chicken legs, beef blade, pork belly. The most crucial stage of the curry is the frying off of the paste, use low heat, as this will allow the dried spices in the paste to slowly toast and become wonderfully aromatic. A ladleful of fresh coconut cream at the very end gives the curry a luxurious richness.

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