- 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
- 3cm piece of fresh ginger, peeled and grated
- 400g tin chopped tomatoes
- 100ml chicken or vegetable stock
- 1 teasp. brown sugar
- Salt and freshly ground black pepper
- 160g coconut milk
- Zest and juice of 1 lime
- 1-2 tablesp. chopped fresh coriander
- 50g cashew nuts, chopped
Lamb Curry with Coconut Milk
6 people
Ingredients
Main
- 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
- 3cm piece of fresh ginger, peeled and grated
- 400g tin chopped tomatoes
- 100ml chicken or vegetable stock
- 1 teasp. brown sugar
- Salt and freshly ground black pepper
- 160g coconut milk
- Zest and juice of 1 lime
- 1-2 tablesp. chopped fresh coriander
- 50g cashew nuts, chopped
Method
Copy TextHeat 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.
The Quality Mark & You
Learn moreMethod
Copy TextHeat 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.
Serving Suggestions
Sprinkle over the coriander and cashew nuts and serve with rice and a green salad.
Lamb Curry with Coconut Milk
