Lamb Curry with Coconut Cream

Lamb Curry with Coconut Cream

This is best made at least a day ahead; keep, covered, in refrigerator, or you may freeze it

1 1/2 kg boned leg of lamb
2 onions, sliced
1 cup coconut milk
1/2 tsp ground cardamom
1/2 tsp ground cumin
2 onion, chopped, extra
2 cloves garlic, crushed
2 small fresh green chilis, chopped
1 Tbs chopped fresh coriander
2 tsp grated fresh ginger
4 Tbs coconut or olive oil
1/3 cup water
150g can coconut cream (5 1/4 oz.)

Cut lamb into 2cm cubes. Combine lamb, onions, coconut milk, cardamom and cumin in a large bowl, mix well, let stand for at least 1 hour. Meanwhile, blend or process extra onions, garlic, chillies, coriander and ginger until combined. Heat oil in a large saucepan, add chilli mixture, stir over medium heat for 3 minutes. Add a small amount of lamb mixture to pan (do not have more than a single layer of lamb in the pan at one time), stir over high heat until lamb is well browned all over; remove from pan.

Repeat with remaining lamb.

Return all of the lamb to pan, add water, bring to the boil, then reduce heat and simmer, covered, for about 45 minutes, or until the lamb is tender. Stir in coconut cream, heat through without bringing to the boil.

Adapted from: (Doreen Randal)
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