Home » Lamb Recipes » Coconut Lamb Curry
Coconut Lamb Curry
Serves: 4
Cook: 15 mins
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Equipment
- Chopping boards
- knives
- garlic crusher
- grater
- plate
- Large frying pan
- Saucepan with lid
- Sieve
- measuring spoons
- spatula
- Serving dish
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Ingredients
- 2 Northern Ireland Farm Quality Assured lamb leg steaks
- 2 15ml (tbsp) Coconut oil/rapeseed oil
- 1 Onion
- 2 Large garlic cloves
- 1 15ml (tbsp) Ginger
- 1 15ml (tbsp) Cumin powder
- 1 15ml (tbsp) Medium curry powder
- 1 5ml (tsp) Ground cinnamon
- 1 Packet of baby corn
- 1 Packet of mangetout
- 1/2 Packet of baby spinach
- 250 ml Reduced fat coconut milk
- 125 ml Reduced fat coconut yoghurt
- 2 15ml(tbsp) Desiccated coconut
- 200 g basmati rice or 2 x 250g pouches basmati rice
- 30 g Coconut flakes
- A small bunch of coriander
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Method
Prepare the ingredients:
- Trim the fat from the lamb and cut into thin strips (remember to thoroughly wash your hands after handling raw meat)· Peel the onion and finely chop · Peel and crush the garlic · Peel and finely grate the ginger· Wash corn and mangetout and cut in half· Wash, dry and roughly chop the baby spinach· Wash and roughly chop the coriander
- Cook the rice according to the packet instructions and set aside.
- Heat the frying pan until smoking, add ½the oil, fry the lamb for 2 - 3 minutes until bringing to brown then stir in the curry powder, cumin, cinnamon, garlic and ginger.
- Then remove the lamb from the pan when almost cooked, and place on a plate, cover with tinfoil.
- Add and heat the remaining oil to a medium heat, then add onion and cook, stirring occasionally, for 5 minutes or until soft and golden.
- Add the baby corn and mangetout.
- Increase the heat, add the coconut milk and desiccated coconut.
- Return the lamb to the pan and add the spinach.
- Turn off the heat and add the coconut yogurt and coriander.
- Season with black pepper.
- Spoon rice into warm serving bowls and top the lamb and coconut flake.
