Lamb Coconut Curry is a recipe I normally have once a month after I have cooked roast lamb. Lamb holds the flavour of the coconut milk, oil and chillies amazingly. You can obviously use any other left over meats such as chicken, beef and pork. I just find this works incredibly well with lamb. I normally serve this on a bed of piping hot rice, a spoonful of chutney and a homemade naan bread. All in all this is a superb dish that you family will love. Any curry remaining can be put in a airtight container when cold and stored in the fridge for the following day. Just reheat when needed.
Lamb Coconut Curry
- 500 grams lamb diced leftovers is ideal
- 1 tsp coconut oil
- 250 grams coconut milk 1 cup
- 2 cloves garlic diced
- 1 ribs celery diced
- 1 large onion
- 1/3 large red chili peppers long
- 2 tsp garam masala powder
- 2/3 tsp ground turmeric
- 1/2 tsp fennel seeds
- 1 tsp ghee
- 1 tbsp tomato paste
- 1/2 cup water
- 1 tsp sea salt
- 1 large carrot
- Heat a tablespoon of coconut oil in a casserole pot or a large saucepan.
- Add the lamb and stir around on high heat until slightly browned, about 3-4 minutes.
- Add the onion, chilli and celery and cook for about a minute, until slightly softened.
- Bring the heat down to medium.
- Add garlic, garum masala, turmeric, fennel seeds and ghee.
- Stir through the lamb and cook for a minute to let the spices release their aromas.
- Add coconut milk, tomato paste, water and sea salt.
- Stir and bring to boil.
- Then turn the heat down to simmer and cook for 1 hour, covered with a lid.
- Stir a couple of times.
- After one hour, add the diced carrot and cook for a further 30-40 minutes, covered with a lid.
- Stir a few times.
- Sprinkle some fresh coriander or parsley and drizzle a little lemon or lime juice before serving.
- Serve with your favourite vegetables or cauliflower rice, or real white rice if your heart so desires.