Coconut curry leg of lamb
6
Easy
30 minutes
2 hours 30 minutes
Tender leg of lamb is slow-cooked in a fragrant coconut curry with ginger, garlic, chilli and warm spices until meltingly soft. Baby potatoes simmer in the rich sauce, soaking up all that flavour, while fresh coriander adds brightness at the end. Serve it with buttery basmati rice, warm naan or your favourite atchar for a generous, comforting meal that’s made for sharing.
Ingredients
Method
- 1.5 kg Woolworths leg of lamb, deboned
- salt and pepper, to taste
- 2 T Woolworths ghee
- 1 large onion, finely sliced
- 1 T crushed garlic
- 1 T crushed ginger
- 1 T crushed green chilli
- 1 T Woolworths ground coriander
- 1 T Woolworths ground cumin
- 1 t Woolworths turmeric
- 1 x 400 ml Woolworths coconut cream
- 2 large tomatoes, grated
- 1 cup beef stock
- 1 kg Woolworths baby potatoes
- Woolworths fresh coriander, to serve
- Woolworths basmati rice, to serve
Method
Ingredients
1. Prepare the lamb by drying it with a paper towel and season with salt and pepper.
2. Heat the ghee in a large 24 cm casserole pot with a lid and place the lamb in the pot. Brown on all sides, about 5–10 minutes.
3. Remove the lamb from the pot and set aside. Add the onions, garlic, ginger, chilli, and spices to the pot and cook for 15 minutes until the onions are braised in the spices.
4. Carefully add the lamb back to the pot and pour in the coconut cream, tomatoes and stock. Bring to a gentle simmer. Cover and cook on low heat for 1 hour, then add the baby potatoes. Cook for another 30 minutes to 1 hour until the lamb is tender and the potatoes are cooked.
5. Remove the lamb and slice into pieces, place on a platter along with the potatoes and pour the gravy over. Garnish with coriander and serve with rice.
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