Lamb Curry the Delia Smith way from her book ” Summer Collection” 1993.
Ingredients
- 1 1/2 lbs Shoulder of neck lamb fillet cubed
- 2 onions, finely chopped
- 1 fat garlic clove crushed
- 3 tbsps groundnut oil
- 1 1/2 heaped Tbsp seasoned plain flour for coating
- 1 tbsp Madras curry powder
- 3 oz fresh coconut finely grated
- 3 oz creamed coconut grated
- milk from 1 fresh coconut
- 1 pint stock
- 6 cardoman pods, crushed
- 1 cinnamon stick
- 1 tsp fenugreek powder
- salt and pepper
To Garnish:
Servings:
Instructions
- Heat 1 tbsp of the oil in a large casserole. Add the garlic and the onions and cook gently for about 5 minutes until softened.
- Heat the remaining 2 tbsps of oil i a frying pan and when its hot quickly brown the cubes of lamb in two batches.
- Sprinkle the flour and curry powder over the onions in the casserole and stir, then cook gently for a couple of minutes.
- Pour the coconut milk into a measuring jug and make up to 1 1/4 pints with the stock. Slowly pour this into the casserole, stirring continuosly.Add the grated fresh and creamed coconut.
- Add the lamb to the cassorole together with the spices and season. Bring to a simmer, cover and cook on a simmer for 2 hours
- About 5 mins before the end of the cooking time remove the cinnamon stick and stir in the hard boiled eggs and the onion pieces to warm through.
- Serve with a coconut sambal and some spiced basmati rice
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