Tuesday 26 March 2013

Spicy Coconut Lamb Recipe

Fancy something different this Easter? Then why not cook a different kind of dish with the traditional Easter lamb.

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 Lamb

Serves: 4
lamb in a lightly-spiced coconut milk base served with rice and a sprig of mint


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


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.

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