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Make a paste of the curry powder and chilli powder with the lemon juice. Dry Fry the whole seeds for 1 minute on high heat. Add the oil and fry the onion and 1 cayenne chilli on a medium heat until golden. Add the curry and chilli powder paste and stir in and fry for a further 30 secs. Add the meat pieces and seal well on both sides. Add half the Massalla Gravy, Tomatoes, Pepper, and simmer for 10 minutes, stirring constantly. Now add the sugar and chillies and simmer for a further 5 minutes, stirring constantly. If the needed add more massalla gravy to prevent the curry becoming too thick. Now crush in the garlic clove, add the finely chopped coriander leaves and cook for a further minute and then add half the lemon juice, stir in and taste, add the rest of the lemon juice if needed. Serve with the whole coriander leaves sprinkled over the top. ECB
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