Lamb Curry
Serves 4
Ingredients
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500g lamb shoulder,
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2 white onions diced
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2 cloves garlic
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1” fresh ginger
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2 tsp each ground cumin, coriander and turmeric
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1 green chilli
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400g chopped tomatoes
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400ml fresh lamb stock
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1⁄2 tsp black peppercorns
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4 cardamom pods
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1 dried cinnamon stick
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2 tbsp coconut cream
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Fresh coriander
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Coconut oil
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Method
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In a large pan, heat 1 tbsp coconut oil. Chop the onions, garlic and ginger and fry in the oil until golden brown. Remove to a bowl.
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Heat another tbsp of the oil in the pan and fry the lamb until browned all over. Add the ground spices and chopped chilli and cook for 5 mins.
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Add the lamb back to the pan, then add the tomatoes and stock. Mix well to remove any bits stuck to the bottom of the pan.
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Add the peppercorns, cardamom and cinnamon to the pan, bring to a boil then reduce the heat and simmer for 1hr.
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If the liquid is thin after this time, rapidly boil to reduce down. When ready to serve, stir through the coconut cream and coriander. Serve with green vegetables or brown rice.