Ingredients

Method

• 1 small knob ginger, peeled and sliced
• 3 lemongrass stalks, chopped
• 4 red chillies, seeded and sliced
• 3 garlic cloves, peeled
• 2 T tamarind pulp
• 3 T water
• 3 t coriander
• 3 t cumin
• 1 cinnamon stick
• 2 cardamon pods
• 5 T dried coconut
• 2 T peanut oil
• 2 onions, sliced
• 1 kg diced lamb neck
• 3 star anise
• 1 3⁄4 coconut milk
• 3 - 4 Thai lime leaves, sliced
• Sea salt and freshly ground pepper, to taste

Method

Ingredients

Peel and slice ginger, lemongrass stalks, seed and slice red chillies and peel garlic.

Soak tamarind pulp in 3 T boiled water for 15 minutes. Pour through a fine sieve, discard the pulp and reserve the liquid.

Dry-fry coriander and cumin seeds, cinnamon stick and cardamom pods over a medium heat until fragrant. Cool and place in a spice grinder, then grind to a powder. Place in a food processor with the ginger, lemongrass, chillies, garlic and a little tamarind water and blend to a smooth paste.

Toast dried, shredded coconut in a pan until golden brown. Cool, then grind as finely as possible in a spice grinder.

Heat peanut oil in a large saucepan, add sliced onions and cook until soft. Add the spice paste and fry for 5 minutes. Add diced lamb neck and fry for 5 minutes, or until browned.

Add star anise and cups coconut milk. Bring to the boil, then gently simmer uncovered for 1 1⁄2 hours, or until the lamb is tender. In the last half hour of cooking time, add sliced Thai lime leaves and season with salt to taste.

Cook's note: Voted the most delicious dish in the world in a poll conducted by CNN, there’s no faulting this comforting, complex curry. This lamb version by original spice girl Vanie Padayachee is one of our all-time faves.

Discover more curry recipes here.