Coconut LambIngredients:
6 lamb neck fillets chopped into bite sized lumps
3 red onions finely chopped
2 red chillies halved and seeded then finely chopped (more if you want it hot)
4 cloves peeled garlic finely chopped
3 inch lump of peeled ginger finely chopped
1 tbs ground cumin
1 tbs ground coriander
1 tsp salt
1 tsp ground black pepper
2 tbs green cardamom pods ground (I like cardamom
)
1/2 tsp ground cloves
1/2 tsp ground cinnamon
3/4 tsp chili powder (more if you want it hot)
2 tbs dried fenugreek leaves
100 grms creamed cocconut disolved in 1/2 pint of boiling water
4 Fluid ozs of Greek yoghurt
6 tbs butter ghee
1 tbs Garam masala of your choice
Fresh coriander leaf for Garnish
Method
Melt ghee and fry onion untill soft then add the salt.
Add ginger, garlic and red chillies and cook for another 3 minutes, keep it stirring.
Add all ground spices except Garam masala and fry gently for 5 minutes stirring all the time, add a little water if it becomes too dry.
Add the lamb and gently fry untill it is sealed, keep stirring.
This stage is difficult to describe and is a matter of tasting and testing (thats my excuse and I'm sticking to it)
Add the cocconut solution and yoghurt and simmer untill meat is tender and the spices taste fused and not gritty, stirring as needed.
About 5 mins before serving, add Garam masala and fenugreek leaves and stir them in.
Serve with rice or naan or both if you are hungry.
Garnish with fresh coriander leaves
Result is a nice succulent creamy curry with a heat that sort of comes out of the shadows at you (best way I can describe it
)
Jethro
