AROMATIC LAMB AND COCONUT CURRY
Ingredients
- What you'll need:
- Spice Mix:
- 2 Tbsp Coriander Seeds
- 1 Tbsp Cumin Seeds
- ½ tsp Black Pepper
- 1 tsp Fenugreek seeds
- 1 tsp Chilli flakes
- 3 Cloves
- 3 Cardamon Pods (bashed and seeds removed)
- Curry:
- 80ml Sunflower Oil
- 30 Curry Leaves
- 1 Cinnamon Quill
- 3 Cardamon Pods (bashed)
- 3 Onions (chopped)
- 5 Cloves Garlic (peeled and finely chopped)
- 3cm piece Ginger (peeled and finely chopped)
- 1Kg Chalmar Boneless Lamb Cubes
- 1 stick Lemongrass (bruised)
- 1L Water
- 2 Mild Red Chillies (optional)
- 1 tsp Sugar
- 400ml Can Coconut Milk
- To Serve:
- Jasmine Rice
- Coriander
- Toasted Coconut
- Tomato and Red Onion Sambal:
- ½ Red Onion (finely chopped)
- 250g Cherry Tomatoes (quartered)
- 100g Pomegranate Seeds
- 1 tsp Mint Sauce
- 1 tsp White Wine Vinegar
- 1 Tbsp Olive oil
- Pinch Salt
Instructions
- Method:
- Place on a non-stick pan on medium heat, add all the whole spices for the spice mix and toast lightly for 2 minutes, tossing gently to release the oils and aromas.
- Remove from the heat and, once the spices have cooled, grind them to a fine powder.
- Place a large, deep, heavy-based pan on medium heat, add the sunflower oil and once hot, add the curry leaves, cinnamon quill and bashed cardamon pods and flash-fry for half a minute then add the onions and a pinch of salt and fry until golden brown.
- Add the ground spice mix, garlic and ginger and fry for a further 2 minutes, then add the lamb and a pinch more salt and fry until the lamb begins to caramelize.
- Add the lemongrass, water, 2 whole chillies (optional) and sugar, then cover with a lid and simmer gently for 1 hour 30 minutes, stirring occasionally.
- Remove the lid and add the coconut milk, stir through and simmer for a further 15 minutes until the sauce is reduced and you have a rick and delicious curry.
- Serve with Jasmin rice, fresh coriander, toasted coconut and the tomato and red onion sambal.
Notes
(To make the tomato and red onion sambal simply mix together all the ingredients together in a bowl 15 minutes before serving.)
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