Lamb, Tomato & Coconut Curry
This curry delivers everything - tender meat; fragrant spices; a light, tasty sauce and ingredients that I can get hold of easily ...
This recipe is from Anjum Anand's book 'I Love Curry'.
- Author: Rachel Page
- Prep Time: 30 mins
- Cook Time: 1 hour 20 mins
- Total Time: 1 hour 50 mins
- Yield: 4 1x
- Category: Dinner
- Method: Hob
- Cuisine: Indian
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 15 black peppercorns
- 5cm cinnamon stick
- 4 cloves
- 500g (1lb) cubed lamb
- 3 onions - 2 of them finely chopped and 1 of them finely sliced
- 3 tomatoes, chopped
- 15g (3/4 oz) ginger, peeled weight, grated
- 6 garlic cloves, grated
- 3-6 medium-sized green chillies, whole but pierced
- salt, to taste
- 2 tbsp olive oil
- 200-300ml (8floz) coconut milk
- 1-2 tsp lemon juice, or to taste
- A little chopped coriander to serve
- Using a spice grinder or a good pestle and mortar, grind the whole spices to a fine powder.
- Place the lamb, the 2 chopped onions, tomatoes, ginger, garlic, chillies, spices and salt in a large saucepan. Add 500 ml (1 pint) water, bring to a boil, then cover and cook gently for 45 minutes, or until the lamb is cooked and tender. Stir the pan every 15 minutes or so. I tend to prepare up to this point the day before - allow it to cool and then cover and chill until the next day if you decide to do the same. I would leave it in the pan here - saves on washing up.
- Heat the oil in a small pan and fry the remaining onion until well browned. Reserve.
- Now bring the curry mixture back up to the boil and boil rapidly to reduce the sauce - this will take around 30 minutes and you will end up with only a little liquid left in the pan.
- Pour in the coconut milk and lemon juice, bring to a boil and simmer for 5 minutes; the sauce should be thick and creamy. Taste and adjust the seasoning, adding lemon juice or coconut milk until the dish is perfect for you. Garnish with the browned onions and a little chopped coriander before serving.
Keywords: quick, easy, midweek