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Malabar lamb
Malabar lamb
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Prep Time:
15 minutes
Cook Time:
120 minutes
Total Time:
135 minutes
Elevate your night with a spicy curry.
Ingredients:
  • 56.10 gm desiccated coconut
  • 2cm piece fresh ginger, peeled, finely grated
  • 2 garlic cloves, crushed
  • 2.50 gm ground cinnamon
  • 1/4 tsp ground cloves
  • 1 tsp dried chilli flakes
  • 2 dried bay leaves
  • 1/2 tsp cracked black pepper
  • 18.40 gm vegetable oil
  • 1 large brown onion, chopped
  • 1/2 tsp ground turmeric
  • 3 tsp ground coriander
  • 1 tsp mustard seeds
  • 1kg diced lamb
  • White rice, to serve
  • Chopped coriander
Instructions:
  • In a large saucepan over medium-low heat, combine coconut, ginger, garlic, cinnamon, cloves, chili flakes, bay leaves, and pepper. Stir and cook for 5 to 8 minutes until the coconut is toasted and the mixture is aromatic. Remove and transfer to a bowl.
  • 1. Heat oil in a pan over medium-high heat until shimmering. Add the onion and sauté for 3 minutes until tender. Stir in turmeric, coriander, and mustard seeds, and cook for 1 minute until fragrant. Then add the lamb to the pan with the coconut mixture and cook for 5 minutes until the lamb starts to change color.
  • Pour in 1 1/2 cups of cold water, then cover the pot and bring it to a boil. Lower the heat and let it simmer gently for 1 hour, stirring occasionally. Uncover and continue simmering for 30 to 40 minutes until the sauce thickens. Remove the bay leaves, season with salt and pepper, and serve the dish with rice.

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