Curry – Coconut – Lamb
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1.2 kg leg lamb boneless
- 200 g shallot (s)
- 250 g apples, sour
- 400 ml coconut milk, (unsweetened from the can)
- 200 ml lamb stock (from the glass)
- 50 g raisins
- 3 tablespoon oil (coconut oil, available in the Asian shop)
- 1 stick cinnamon
- 2 tablespoon curry, (mild)
- 2 chilli pepper (s), dried)
- 1 teaspoon cumin, (ground)
- 1 tablespoon paprika powder, (hot pink)
- 1 teaspoon nutmeg, (freshly ground)
- salt
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Remove fat and thick tendons from the meat. Cut into pieces about 30g (goulash size). Peel and finely dice the shallots. Peel and roughly grate the apples. Salt the meat and fry it in a large saucepan in hot coconut oil over high heat until golden brown. Quickly mix in the shallots, apples, cinnamon stick, curry, the chilli peppers, cumin, the paprika and the nutmeg and fry briefly.
- Top up with coconut milk and the lamb stock. Bring to the boil and cook in a closed saucepan over a mild heat for 1 hour. After about 40 minutes add the raisins.
- Season the whole thing with salt and cayenne pepper and remove the cinnamon stick. If you like, you can garnish the whole thing with coriander greens.
- Side dishes of your choice, we always have basmati rice, fresh diced pineapple and freshly grated coconut flakes.
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