Lamb and coconut curry
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|2 tbsp||Canola oil|
|750 g||Lamb, cubed, trimmed of fat|
|2||Garlic cloves, chopped|
|2 cm||Fresh ginger, grated|
|1 tbsp||Curry powder, hot|
|400 g||Diced tomatoes, canned|
|⅓ cup||Desiccated coconut|
|1 to taste||Salt & freshly ground pepper|
- Heat oil in a saucepan and brown the cubed lamb for five minutes in two or three batches, adding more oil to the pan as necessary. Set meat aside.
- Add the onion to the pan and cook for 5 minutes, stirring regularly. Add garlic, ginger and curry powder to pan and cook for 1 minute more.
- Stir in tomatoes and juice. Return lamb to pan and bring to the boil. Turn down the heat, cover pan and simmer for one hour.
- Stir in the coconut and simmer for five minutes more. Season to taste with salt and pepper. Serve hot with steamed rice.