Easy Lamb Curry
13 ingredients
5 steps
Ingredients
- 2 cloves garlic, crushed
- 2 None long green chili peppers, chopped
- 1 piece (2 inches) fresh ginger, peeled and chopped
- 2 tbsp vegetable oil
- 2 None onions, coarsely chopped
- 1 tbsp ground coriander
- 1 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 2 1/4 lbs boneless lamb shoulder, diced
- 1 tsp salt
- 1 can (14 oz) diced tomatoes
- 1/4 cup coconut cream
Directions
-
1Using mortar and pestle (or small processor), pound garlic, chili pepper and ginger to form a paste.
-
2Heat oil in large saucepan on medium heat. Cook onion for 10 mins or until browned lightly. Add garlic paste; stir on low heat for 3 mins or until fragrant but not browned.
-
3Blend spices with a little water to make a smooth paste and add to pan. Cook for 5 mins, stirring.
-
4Cook lamb in batches in pan with spice mix until browned. Return lamb to pan with salt. Add undrained tomatoes and mix well.
-
5Cook curry, covered, stirring occasionally, about 50 mins or until lamb is tender. Stir in coconut cream in the last 20 mins of cooking time.
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