Spiced Coconut Lamb

As I am always in a hurry, for this recipe I decided to keep it simple and of course REAL EASY. The cooking sauce is literally a mix of wonderful aromatic spices plus onions and so on, thrown into a food processor (or liquidiser) pulsed to a paste and liquified with wonderful rich creamy coconut milk. Slowly cooked for up to an hour and served with your favourite rice.

Simply delicious and of course, so very easy.

15 minutes

1 hour

150ºC

Ingredients

1 large onion

- quartered
1 red chilli
2 tbsp oil plus 2 tbsp for frying
2 cloves of garlic
60g flaked almonds
1 tsp turmeric powder
1 tsp ground ginger powder
500g lean lamb

- cubed
1 stalk fresh lemon grass

- or tsp of minced
6-8 fresh curry leaves

- baby small
1 lemon

- rind and juice
1 level tsp dark muscovado sugar

- or palm sugar
1 x tin coconut milk

- 400ml
150ml water
Fresh ground black pepper
Sea salt to taste
Garnish
Fresh lime leaves
Boiled rice to accompany

Instructions

Make spiced paste:
01 Roughly chop the onion. Place in a food processor the following: onion, chilli, 2 tbs oil, garlic, sugar, nuts and spices. Blend to a paste.
Cook:
02 Add remaining 2 tbs oil into a large pan, heat and add paste, stirring constantly and cook for 1-2 minutes. Now add the lamb and cook for a further 5 minutes.
03 Once meat is sealed add lemon juice, rind and coconut milk plus 150ml water. Season with salt and freshly ground black pepper. Bring to simmering point, cover and cook in a moderate oven for approx 1 hour.
04 Serve with a few curry leaves and accompany with rice.

Notes

No need to seal the lamb before adding the spices. This way all those lovely flavours seep in to the meat during cooking. This recipe freezes well and is so simple to make - one of my favourites!