This Asian influenced lightly-spiced curry of lamb in a coconut milk base is easy to make and tasty and you can even use a cheaper cut of lamb (neck fillets). So you get the best of all worlds.
Ditch the roast this Easter and give this new-style Easter recipe a go instead:
Spicy Coconut LambServes: 4
Ingredients:4 tbsp fresh ginger, finely chopped
6 garlic cloves, crushed
3 shallots, diced
seeds from 8 cardamom pods
1/2 tsp ground cloves
1 tbsp cumin seeds
1 tbsp ground cinnamon
1 tbsp ground turmeric
2 tsp mustard seeds
2 green chillies, sliced
3 tbsp sunflower oil
675g lamb fillet, trimmed and cubed
50g block of creamed coconut
4 tbsp water
3 tbsp fresh mint, chopped
Method:Combine the ginger, garlic, shallots, spices, chillies and sunflower oil in a food processor or blender. Process until smooth then spoon the mixture over the cubed lamb in a casserole dish.
Chop the creamed coconut and add to the casserole with the water. Cover and transfer to an oven pre-heated to 190ºC and bake for 40 minutes, stirring 4 times during this period.
Remove from the oven and then stir in the fresh mint. Serve immediately, accompanied by rice.
This is the largest collection of traditional and modern Curry and Curry-associated recipes ever assembled. With over 780 Curry recipes divided into all the classic dish types.
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