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Lamb curry with coconut cream rice
Lamb curry with coconut cream rice
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Prep Time:
15 minutes
Cook Time:
125 minutes
Total Time:
140 minutes
Ingredients:
  • 18.40 gm vegetable oil
  • 2 onions, chopped
  • 2 garlic cloves, crushed
  • 1-2 fresh green chillies, chopped
  • 20.00 ml grated fresh ginger
  • 1 1/2 tsp ground turmeric
  • 2.50 gm ground cumin
  • 20.00 ml ground coriander
  • 1/2-1 tsp ground chilli powder
  • 1kg diced lamb (shoulder or leg)
  • 800g can diced tomatoes
  • Salt
  • Fresh coriander sprigs, to serve
  • 36.80 gm vegetable oil
  • 400g basmati rice
  • 400ml can coconut cream
Instructions:
  • In a saucepan over medium heat, heat oil. Add onions and cook until soft. Stir in garlic, chilies, and spices, cooking until aromatic.
  • Brown the lamb until golden. Mix in the tomatoes and bring to a boil. Lower the heat, cover, and simmer for 1 hour. Then, uncover and continue cooking.
  • Continue cooking the lamb for another 20 minutes until it is tender and the sauce thickens. Season with salt to taste.
  • Heat oil in a saucepan over medium heat, then add the rice. Pour in the coconut cream and 2 cups (500ml) of water. Cover and let it simmer for 15 minutes. Remove from heat and let it sit for 5 minutes before serving.
  • Garnish the curry with fresh coriander sprigs before serving.

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