Curry recipes
2 hours 30 minutes
Lamb coconut curry
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Lamb coconut curry
6
Easy
30 minutes
2 hours 30 minutes
Ingredients
- 1.5 kg deboned leg of lamb
- sea salt and freshly ground black pepper, to taste
- 2 T ghee
- 1 large onion, finely sliced
- 1 T minced garlic
- 1 T minced ginger
- 1 T crushed green chilli
- 1 T ground coriander
- 1 T ground cumin
- 1 t ground turmeric
- 1 x 400 ml can coconut cream
- 2 large tomatoes, grated
- 1 cup beef stock
- 1 kg baby potatoes
- fresh coriander, to garnish
- rice, for serving
Method
1. Pat dry the lamb using kitchen paper, then season. Heat the ghee in a 24 cm casserole dish with a lid and add the lamb. Brown all over, about 5–10 minutes.
2. Remove the lamb from the pan and set aside. Add the onion, garlic, ginger, chilli and spices and cook for 15 minutes until the onions are braised in the spices.
3. Return the lamb to the pan and add the coconut cream, tomatoes and stock. Bring to a gentle simmer. Cover and cook over low heat for 1 hour, then add the potatoes. Cook for a further 30 minutes to 1 hour until the lamb is tender and the potatoes are cooked.
4. Remove the lamb from the pan and carve. Place on a platter with the potatoes and pour over the gravy. Garnish with coriander and serve with rice.
Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca