Lamb curry with coconut milk
Chef:
Bord Bia
Prep:
20 mins
Cook:
90 mins
A curry is always a good idea!
1 kg shoulder of lamb, diced
1 tbsp rapeseed or olive oil
1 onion, peeled and chopped
2 level tbsp curry powder or paste
2 garlic cloves, peeled and crushed
3cm piece of fresh ginger, peeled and grated
400g tin chopped tomatoes
200ml hot lamb stock
1 tsp brown sugar
Salt and freshly ground black pepper
160g coconut milk
1-2 tbsp chopped fresh coriander
50g cashew nuts, chopped
Zest and juice of 1 lime
To serve:
Rice
Salad
Heat half the oil in a large heatproof casserole dish. When hot quickly brown the lamb, in batches, until brown. Set aside.
Add onions to the same casserole dish with the remaining oil and cook for 1-2 minutes.
Add the curry powder or paste, garlic and ginger, stir and cook for 2 minutes before adding back the lamb, tomatoes, stock, brown sugar and seasoning. Bring to the boil, cover and reduce to a simmer for an hour on a low heat, stirring from time to time.
Remove the lid, add the coconut milk and continue cooking for a further 30 minutes. Stir through the lime zest and juice. Taste and season. Sprinkle over the coriander and cashew nuts and serve with rice and a green salad.
Serves
6
Preparation Time
20 minutes
Cooking Time
90 minutes
Main ingredients
Vegetables, Lamb, Stock/Broth
Recipe Type
Dinner, Easy, Family Dinners
Special Info
Egg free
Level of Difficulty
Easy
As with most casserole-style dishes, this curry will be even tastier the next day when reheated. It will also freeze very well.
