Lamb and coconut curry

    1 hour 15 min

    I've written this recipe based on lamb neck chops, but any cheap cut of lamb (with possibly the exception of breast, which is too fatty) will work. A certain British supermarket now owned by a very big American supermarket does a very nice container of mixed cuts in its basic range, which is good for so many curries, stews and casseroles. This recipe works equally well for mutton or goat.

    London, England, UK
    16 people made this

    Serves: 4 

    • 2 teaspoon chilli powder
    • 2 teaspoons turmeric
    • 1kg lamb neck chops
    • 75g dessicated coconut
    • 1 teaspoon cumin seeds
    • 1 onion, chopped
    • 1 (5cm) piece root ginger, chopped
    • 6 cloves garlic
    • 2 tablespoons vegetable oil
    • 1 tablespoon garam masala
    • salt to taste
    • 400ml water or meat stock, or as needed
    • 6 tablespoons chopped coriander leaves

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Rub half the chilli powder and turmeric into the meat and set aside.
    2. Heat a frying pan and dry fry the coconut and cumin seeds, until the coconut is golden brown. Remove and either using a mortar and pestle, or hand mixer and grind to a paste. Grind the onion, ginger and garlic to a paste as well.
    3. Heat oil in a pan and gently fry the onion mix until a golden brown. The slower and longer this stage the better. I try to fry this for a minimum of 20 minutes. If the paste starts to stick and burn on the base of the pan add a touch of water to deglaze the pan bottom, then continue frying.
    4. Add the remaining chilli and turmeric, stir in and fry for 30 seconds more.
    5. Add coconut paste, garam masala and salt. Mix well. Add the water or stock, bring to the boil and boil for 5 minutes.
    6. Add the meat, turn heat to low, cover and cook long and slow, until meat is tender and gravy is thick. At this point, if you wish, remove meat discard bones, chop and return to pan.
    7. Finally add coriander leaves, stir through, adjust seasoning and serve hot with plain steamed rice and a good mango chutney.

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