This Keralan lamb dish is rich and delicious.
Just a little preparation and it cooks itself.
It could also be cooked in a slow cooker.
Ingredients for 4
- 800g Diced Stewing Lamb
- 2 Large White Onions thinly sliced
- 6 Tsp Curry Powder
- 2 Tsp Garam Masalla
- 1 400g Tib Coconut Milk
- 8 Tbsp Fine Desiccated coconut
- 4 Tbsp Double Cream
- 4 Tbsp Rapeseed Oil
- 1 Tbsp Grated garlic
- 1 Tbsp Grated Ginger
Method
Brown the lamb in small batches in a hot frying pan and reserve to one side.
Fry the onions in the oil until slightly softened. Add the ginger, garlic and curry powder and cook over a high heat until the aromas are released. Put this in a large pot and add the rest of the ingredients.
Bring up to a boil then reduce to a simmer and cook until the lamb is very tender which will be two to three hours.
Allow the sauce to reduce until quite thick and serve.
Gavin McArdell
