adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Coconut lamb curry
Coconut lamb curry
0 Likes
Prep Time:
40 minutes
Cook Time:
115 minutes
Total Time:
155 minutes
Spice up your week with a cozy winter curry.
Ingredients:
  • 40.00 ml ghee (see note)
  • 800g diced lamb shoulder
  • 1 onion, thinly sliced
  • 3 garlic cloves, thinly sliced
  • 20.00 ml freshly grated ginger
  • 1 long red chilli, deseeded, finely chopped
  • 1 tsp ground turmeric
  • 10 fresh curry leaves (see note)
  • 400g can chopped tomatoes
  • 500ml beef stock
  • 125ml coconut cream
  • 40.00 ml chopped coriander, to serve
  • Steamed Basmati rice, to serve
  • Raita, to serve
  • Tomato chutney, to serve
  • 62.50 ml coriander seeds
  • 20.00 ml cumin seeds
  • 20.00 ml fenugreek seeds
  • 20.00 ml mustard seeds
  • 20.00 ml cardamom seeds
  • 8 cloves
  • 5cm piece of cinnamon quill
  • 2 small dried chillies or 1 tsp chilli flakes (add more to taste)
  • 0.63 gm ground nutmeg
  • 20.00 ml ground turmeric
Instructions:
  • Toast coriander, cumin, fenugreek, mustard, cardamom, cloves, and cinnamon in a non-stick pan over low heat for 1 minute until fragrant. Transfer the spices to a mortar and pestle or spice grinder with chili, nutmeg, and turmeric. Grind into a powder and set aside.
  • In a flameproof casserole, heat 1 tablespoon of ghee over medium-high heat. Brown diced lamb in batches for 3-4 minutes. Remove with a slotted spoon and set aside.
  • Pour the rest of the ghee into the pan over medium heat. Sauté the onion until softened, about 2-3 minutes. Mix in garlic, ginger, chili, turmeric, and curry leaves, cooking for 1 minute until aromatic. Stir in 4 tablespoons of curry powder, then add back the lamb, ensuring it's coated in the onion mixture. Pour in the tomato and stock, bring to a boil, then lower the heat and simmer for 1 hour and 30 minutes until the lamb is tender.
  • Add the luxurious coconut cream and fresh coriander to the dish, allowing it to simmer for an additional 10 minutes until the sauce becomes delightfully thick. Finish the curry with a sprinkle of extra coriander before serving alongside fragrant rice, flavorful chutney, and cooling raitas.

Similar Recipes