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Chilli lamb & coconut curry
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2 tbsp sunflower oil
500g diced Welsh lamb leg steak
1 large onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp Cooks’ Ingredients Frozen Chopped Root Ginger
2 tsp ground coriander
1 tsp ground cumin
1 red chilli, deseeded and finely chopped, plus extra for optional garnish
200ml beef stock
250g pack chestnut mushrooms, halved
160ml can coconut cream
3 tbsp natural yogurt
Juice of ½ lemon
1 tsp garam masala
28g pack fresh coriander, chopped
1. Heat half the oil in a flameproof casserole and add the lamb. Brown on all sides then remove with a slotted spoon. Add the remaining oil to the casserole and tip in the onion, garlic and ginger. Cook over a medium heat for a couple of minutes until softened but not browned.
2. Return the lamb to the pan and add the spices, chilli and seasoning. Cook for a minute, stirring, then add the stock. Bring to the boil, cover, and simmer gently for 45 minutes until the lamb is nearly tender, stirring occasionally.
3. Add the mushrooms, coconut cream, yogurt and lemon juice and simmer for a further 10 minutes uncovered, until the mushrooms are cooked and the sauce is creamy. Stir in the garam masala. Divide between 4 bowls, scatter with the coriander and garnish with chilli (if using), and serve.
Typical values per serving:
This recipe was first published in December 2012.