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Wednesday, 20 February 2013

Food: Lamb Coconut Curry

This curry is mild and creamy and makes a tasty alternative to chicken based curries. It's a bit like a chicken korma. The coconut milk gives it a lovely rich quality and it's very easy to make. Just let the oven do all the work!

Serves 4

750g lamb shoulder, cubed
1 onion, chopped
2 garlic cloves, chopped
1 tbsp plain flour
80g flaked almonds
100ml coconut milk
300ml chicken stock
5 cardamom pods, remove the seeds and discard the pod
1 tsp ground cinnamon
1 tsp curry powder
3 tbsp vegetable oil

Preheat the oven to 210 degrees celsius.

1. Rub the lamb into the flour, and curry powder and season with salt and pepper.
2. Add 2 tbsp of oil and the lamb to a casserole dish and place in the oven. Stir after 10 minutes and then remove after another 10 minutes. The lamb should have become slightly brown.
3. Meanwhile sautee the onions and garlic in a frying pan with 1 tbsp of oil for 5 minutes over a medium heat.
4. Reduce the temperature of the oven to 180 degrees celsius.
5. Add all of the listed ingredients back into the casserole dish, cover with a lid, and cook in the oven for at least 2 hours, or until the lamb is meltingly tender.

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