Lamb coconut curry
6
Easy
30 minutes
2 hours 30 minutes
“A large, roasted leg of lamb is usually on my Eid table, but this year, I decided to change it up by making a fragrant coconut curry. You can prepare this the night before or on Eid morning, let it just simmer away on the stove before lunch and you’ll have a perfectly tender lamb that melts in the mouth. Serve it over buttery basmati rice, or with naan, and your favourite atchar on the side.” – Fatima Saib
Ingredients
Method
- 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 aby potatoes
- fresh coriander, to garnish
- rice, for serving
Method
Ingredients
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
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