Lamb Curry with Coconut Milk

About three months ago I got a new job in London, near Chancery Lane, and even though I am not loving the crowded trains I am loving my walk across the Thames, past Somerset House and through Fleet Street. It’s got that incredible mix of new and old that gives London such a unique character and atmosphere,  and that is very much part of the reason why I moved over here.    It also means that I get home quite late in the evening and my culinary activities are fairly limited during the week. And then I had a very delayed eureka moment earlier this week! Why don’t I start cooking something one evening and finish it the next, and this is exactly what I did with this lamb curry.

So the other I started on the base of the curry and left it to simmer for an hour while I went for walk in the nice summer evening. The next day  it was just a matter of finishing off the curry with coconut milk, prepare the cauliflower and wash the spinach leaves.

Ingredients

Serves 4

1 tbsp coconut oil
700g diced lamb fillet
1 large onion
3 garlic cloves, peeled and crushed
2 green chillies, finely chopped
1 tbsp ground turmeric
2 tbsp garam masala
1 tbsp ground cumin
600ml of vegetable stock
1 can of coconut milk (400ml)
salt and freshly ground black pepper

Heat a large saucepan and add the coconut oil and and then the onion, fry over a low heat until soft. Turn up the heat and add the lamb, cook until the lamb is golden-brown all over. Reduce the heat again and add the spices and stir well. Add enough vegetable stock to just cover the lamb. Heat the mixture until simmering, then cover and cook on a low heat for about one hour, or until the lamb is tender and cooked through. Add the coconut milk and season with salt and pepper – if too hot add a tablespoon of coconut palm sugar.

Cauliflower

1 head cauliflower broken into florets
1 tbsp coconut oil
1 tbsp turmeric
salt

Heat the oil in a big pan or wok with a lid, then add the turmeric. Reduce the heat, then stir in the cauliflower and some a pinch of salt. Put the lid on and cook for 10-15 mins or until softened, stirring occasionally. Serve immediately.

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