Coconut Lamb Curry
A simple one pot lamb curry, full of Indian spices enriched by coconut.
For a delicious accompaniment try my Kachumber Salad perfect with any Indian curry.
6
15 minutes
1 hour
150ºC
Ingredients
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450g lean lamb- cubed
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1 x (420ml) tin coconut cream
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2 large onions- finely chopped
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4 cloves garlic- finely chopped
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4 whole cardamoms
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4 cloves
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4 black peppercorns
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2 green chillies- thinly sliced
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2 cm square fresh ginger- grated
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4-5 small fresh curry leaves
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2 cm stick Cinnamon
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1 lemon- juice only
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2-3 tbsp coconut oil or solid ghee
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Salt and pepper to taste
Instructions
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Prepare lamb:
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01 Cube meat into 2cm pieces discarding fat.
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Cook:
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02 Heat coconut oil or ghee in a pan, add onions and fry until golden brown. Add garlic.
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03 Meanwhile place cardamom, cloves, peppercorns in a pestle and mortar - crush.
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04 Add meat to the onion and spice mixture, seal well all over. Add chopped chillies, cinnamon, coconut cream and curry leaves.
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05 Bring to a gentle simmer, cover and bake in a moderate oven for at least one hour.
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06 Serve with your favourite rice and papadum.
Notes
If you are unable to purchase lean lamb, use on the bone – tastes just as delicious.
