Coconut Lamb Curry

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A curry is a simple way to liven up the week and warm up during the cold winter months.

The ingredient of Coconut Lamb Curry

• 2 tablespoons ghee see note
• 800g diced lamb shoulder
• 1 onion thinly sliced
• 3 garlic cloves thinly sliced
• 1 tablespoon freshly grated ginger
• 1 long red chilli deseeded finely chopped
• 1 teaspoon ground turmeric
• 10 fresh curry leaves see note
• 400g can chopped tomatoes
• 2 cups 500ml massel beef stock
• 1 2 cup 125ml coconut cream
• 2 tablespoons chopped coriander to serve
• steamed basmati rice to serve
• raita to serve
• tomato chutney to serve
• 1 4 cup coriander seeds
• 1 tablespoon cumin seeds
• 1 tablespoon fenugreek seeds
• 1 tablespoon mustard seeds
• 1 tablespoon cardamom seeds
• 8 cloves
• 5cm piece of cinnamon quill
• 2 small dried chillies or 1 teaspoon chilli flakes add more to taste
• 1 4 teaspoon ground nutmeg
• 1 tablespoon ground turmeric

The Instruction of coconut lamb curry

• for the curry powder place the coriander cumin fenugreek mustard cardamom cloves and cinnamon in a non stick frypan over low heat dry fry the spices shaking the pan for 1 minute or until fragrant remove the pan from the heat then tip the spices into a mortar and pestle or spice grinder with the chilli nutmeg and turmeric grind to a powder then set aside
• heat 1 tablespoon of the ghee in a flameproof casserole over medium high heat brown the diced lamb in batches for 3 4 minutes remove with a slotted spoon then set aside
• add the remaining ghee to the pan and turn the heat to medium cook the onion stirring for 2 3 minutes until softened add garlic ginger chilli turmeric and curry leaves and cook for 1 minute until fragrant add 4 tablespoons of the curry powder stir well to combine then return the lamb to the pan stirring to coat in the onion mixture add the tomato and stock bring to the boil then reduce the heat to low and simmer uncovered for 1 hour 30 minutes or until the lamb is tender
• stir in the coconut cream and chopped coriander then cook for a further 10 minutes or until the sauce has thickened garnish the curry with extra coriander then serve with rice chutney and raitas

Nutritions of Coconut Lamb Curry

calories: 506 441 calories
calories: 40 grams fat
calories: 15 grams saturated fat
calories: 8 grams carbohydrates
calories: 6 grams sugar
calories: n a
calories: 28 grams protein
calories: 98 milligrams cholesterol
calories: 440 76 milligrams sodium
calories: https schema org
calories: nutritioninformation