Lamb Curry with Coconut Milk
As with most casserole-style dishes, this curry will be even tastier the next day when reheated. It will also freeze very well, so make the curry in large quantities (the cooking time will still be the same) and freeze in meal-sized portions for those evenings when you can’t be bothered to cook.
Ingredients
- 1 kg shoulder of lamb diced
- 1 tablesp. rapeseed or olive oil
- 1 onion peeled and chopped
- 2 level tablesp. curry powder or paste
- 2 garlic cloves peeled and crushed
- 3 cm piece of fresh ginger peeled and grated
- 400 g tin chopped tomatoes
- 100 ml chicken or vegetable stock
- 1 teasp. brown sugar
- Salt and freshly ground black pepper
- 160 g coconut milk
- Zest and juice of 1 lime
- 1-2 tablesp. chopped fresh coriander
- 50 g cashew nuts chopped
Instructions
- Heat half the oil in a large heatproof casserole dish. When really 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.
Notes
Sprinkle over the coriander and cashew nuts and serve with rice and a green salad.
this dish is sponsored by Mediterranean SupermarketÂ