2 branches of curry leaves (about 30 small leaves) Thumb of fresh ginger, sliced 3 cloves whole garlic, peeled 1 13.5 oz. can coconut cream 2 cups water 2 teaspoons tumeric 2 tablespoons curry powder
1/4 teaspoon chilli powder
1 teaspoon ground coriander
1/2 teaspoon ground cumin
2 teaspoon tamarind concentrate
Heat the oil in a laerge pan, add the sliced onions and cook until softened and golden brown, about 10 minutes. Add the curry leaves and stir-fry until fragrant, about 1 minute. Season the meat lightly with salt. Working in two batches, add the meat to the pot with the curry leaves, and sear on both sides until golden brown, about 3 minutes per side. Add the remaining ingredients, except for the squash, to the pot.
Bring the ingredients to a boil on high heat, then lower the heat to medium-low. Simmer partially covered, stirring occassionally for three hours. Then, add the squash to the pot, stirring the pieces in with the sauce and cook for ten minutes until tender.