Sri Lankan curry with coconut sambal

Name: Sri Lankan curry with coconut sambal
Prep time: 2 h
Cook time: 30 min
Yield: 4
Ingredients: 700g lamb, shoulder or neck fillet (weighed after trimming), cut into cubes; 3 tbsp rapeseed oil; 2 onions, chopped small; 1 large clove garlic, crushed; 1 ½ tbsp plain flour, heaped; 1 tbsp Madras curry powder, rounded; 1 coconut milk and 75g fresh coconut, finely grated; 570ml stock; 75g creamed coconut, grated; 2.5 cm cinnamon sticks; 6 cardamom pods, crushed; 1 tsp ground fenugreek seeds, rounded; 1 pinch black pepper; For the coconut sambal; 1/2 coconut, flesh only; 1 medium onion; ¼ tsp chilli powder; 2 tsp lemon or lime juice; ½ tsp salt; To garnish; 2 eggs, hard-boiled, halved; 1 medium onion, quartered then separated out into layers

By: MummyPagesKitchen

Prep: 120 mins

Cook: 30 mins

700g lamb, shoulder or neck fillet (weighed after trimming), cut into cubes

3 tbsp rapeseed oil

2 onions, chopped small

1 large clove garlic, crushed

1 ½ tbsp plain flour, heaped

1 tbsp Madras curry powder, rounded

1 coconut milk and 75g fresh coconut, finely grated

570ml stock

75g creamed coconut, grated

2.5 cm cinnamon sticks

6 cardamom pods, crushed

1 tsp ground fenugreek seeds, rounded

1 pinch black pepper

For the coconut sambal

1/2 coconut, flesh only

1 medium onion

¼ tsp chilli powder

2 tsp lemon or lime juice

½ tsp salt

To garnish

2 eggs, hard-boiled, halved

1 medium onion, quartered then separated out into layers

Pour 1 tablespoon of oil into a large casserole and set over high heat. Toss in the onions and garlic then cook for about 5 minutes on medium heat, until tender. Pour the rest of the oil into a frying pan and place over medium-high heat. Add half of the meat cubes and brown them briefly. Take out of the pan and set aside. Repeat with the remaining meat.

In the casserole, pour the flour and curry powder over the onions and garlic. Stir well then cook for about 2 minutes.

Tip the coconut milk into a measuring cup. Add the stock until reaching 750ml of liquid. Pour in the casserole, little by little, while stirring non-stop. Mix in the fresh coconut and the creamed coconut cream then add the meat cubes.

Sprinkle the spices, salt and pepper then bring to an almost boil. Put a lid on the casserole and let it simmer on low heat for 2 hours.

Making the coconut sambal: In a bowl, shred the onions and the coconut flesh. Add the chilli powder, lemon (or lime) juice and salt. Mix well then dust with chilli powder on top. Cover with cling film then put in the refrigerator.

Five minutes before the curry is ready, discard the cinnamon stick then mix in the eggs and the onion. Serve with the coconut sambal.

Serves
4

Preparation Time
120 minutes

Cooking Time
30 minutes

Main ingredients
Rice, Lamb

Recipe Type
Dinner, Family Dinners, One Pot, Curry

Level of Difficulty
Easy