COCONUT LAMB CURRY

A fragrant dish with complex flavors that'll expand your understanding of how curry can taste.

Prep Time 2 HOURS
Difficulty BEGINNER - INTERMEDIATE
Good For 8 PEOPLE
Ingredients
1 1 KG - BONELESS LAMB CUBES
2 60 G - ONION (THINLY SLICED)
3 3 CLOVES - GARLIC (THINLY SLICED)
4 50 G - GINGER (THINLY SLICED)
5 10 G - CHILI (FINELY CHOPPED)
6 1 TSP - TURMERIC (GROUND)
7 500 G - CANNED TOMATOES (CHOPPED)
8 150 ML - COCONUT CREAM
9 80 G - CURRY MIX POWDER
10 500 ML - BEEF STOCK
Steps
1 Dry-fry the curry mix on a pan until fragrant. Remove the pan from the heat, then tip the spices into a mortar and pestle or spice grinder with the chilli, nutmeg and turmeric.
2 On a medium sized, heat up ghee and start browning the lamb cubes. Once done, take out the lamb cubes and set it aside.
3 Sweat the onions until tender then add garlic, ginger, chilli, turmeric until fragrant.
4 Add 4 tablespoons of the curry powder, stir well to combine, then return the lamb to the pan, stirring to coat in the onion mixture.
5 Add the tomato and stock, bring to a boil, then reduce the heat to low and simmer, uncovered, for 1 hour 30 minutes or until the lamb is tender.
6 Best to be served with basmati rice and chutney.