Lamb curry with coconut milk

Prep: 20 mins

Cook: 90 mins

A curry is always a good idea!

1 kg shoulder of lamb, diced

1 tbsp rapeseed or olive oil

1 onion, peeled and chopped

2 level tbsp curry powder or paste

2 garlic cloves, peeled and crushed

3cm piece of fresh ginger, peeled and grated

400g tin chopped tomatoes

200ml hot lamb stock

1 tsp brown sugar

Salt and freshly ground black pepper

160g coconut milk

1-2 tbsp chopped fresh coriander

50g cashew nuts, chopped

Zest and juice of 1 lime

To serve:

Rice

Salad

Heat half the oil in a large heatproof casserole dish. When 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. Sprinkle over the coriander and cashew nuts and serve with rice and a green salad.

Serves
6

Preparation Time
20 minutes

Cooking Time
90 minutes

Main ingredients
Vegetables, Lamb, Stock/Broth

Recipe Type
Dinner, Easy Recipes, Family Dinners

Special Info
Egg free

Level of Difficulty
Easy

As with most casserole-style dishes, this curry will be even tastier the next day when reheated. It will also freeze very well.