Lamb Curry
SERVES
4
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
90
MINUTES
CUISINE
COURSE
Main
Method
Mix the lime zest, juice and garlic in a large bowl.
Add the lamb and use your hands to massage the marinade into the meat.
Cover and leave in the fridge for 2 hours.
Heat the coconut oil in a large casserole over a medium heat.
Add the onion and cook for about five minutes.
Cook the lamb in batches in the casserole, until browned on each side.
Stir in the curry powder and cumin and cook for 1 minute.
Stir in the coconut milk, tomato puree, tabasco and honey and cook for another 5 minutes.
Reduce the heat, cover and simmer for at least 1 hour.
Stir occasionally and add a little water if the curry seems dry.
Ladle the curry into warmed serving bowls and sprinkle over the coriander. Serve with brown rice or couscous.
Ingredients
1 lime, zest and juice
3 garlic cloves, crushed
800g diced lamb
3 tbsp coconut oil
1 onion finely chopped
1 tbsp medium curry powder
1 tsp cumin
1 tin of coconut milk
2 tbsp tomato puree
1 tbsp tabasco (optional for those that like heat)
1 tbsp honey
chopped fresh coriander to garnish
brown rice or couscous to serve
Method
Mix the lime zest, juice and garlic in a large bowl.
Add the lamb and use your hands to massage the marinade into the meat.
Cover and leave in the fridge for 2 hours.
Heat the coconut oil in a large casserole over a medium heat.
Add the onion and cook for about five minutes.
Cook the lamb in batches in the casserole, until browned on each side.
Stir in the curry powder and cumin and cook for 1 minute.
Stir in the coconut milk, tomato puree, tabasco and honey and cook for another 5 minutes.
Reduce the heat, cover and simmer for at least 1 hour.
Stir occasionally and add a little water if the curry seems dry.
Ladle the curry into warmed serving bowls and sprinkle over the coriander. Serve with brown rice or couscous.
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