2 teaspoons whole brown mustard seeds( 1/2 teaspoon whole peppercorns( 2 tablespoons whole coriander seeds( 3 whole cloves( 7 tablespoons roughly chopped shallots( 3 medium cloves garlic, peeled and chopped( 1/23 piece fresh ginger, peeled and finely chopped( 2 hot fresh green chilies, sliced( 6 tablespoons peanut oil( 1 medium stick cinnamon( 3 whole green cardamom pods( 10-20 fresh curry leaves( 1 1/4 pounds fresh boneless leg of lamb( 1 1/2 cups water( 1/4 teaspoon ground turmeric( 1 14-ounce can coconut milk( 1 teaspoon fresh lime juice( salt as you like
Grind together the mustard seeds, peppercorns, coriander seeds and cloves to a fine powder in a spice grinder or coffee grinder.
Grind the shallots, garlic, ginger, cilantro and chilies into a fine paste, using your blender Pour the oil into a large pan and set over medium-high heat. When the oil is hot, add the cinnamon stick, cardamom pods, curry leaves. Stir for a few seconds or so, then add the meat. Brown the meat on all sides. Reduce the heat to medium and add the dry spice mixture. Stir for one minute. Add the wet paste mixture, then stir and fry for about five minutes. Add the water and turmeric.
Stir and bring to a simmer, then cover and cook over very low heat for about an hour. Stir once or twice during this time.
Remove lid, add the coconut milk, and the lime juice, then add salt to taste. Stir and heat through.