Coconut Lamb Curry

Coconut Lamb Curry preparation time Serves: 4
Coconut Lamb Curry cook time Cook: 15 mins
  • Explore Food4Life
    • Chopping boards
    • knives
    • garlic crusher
    • grater
    • plate
    • Large frying pan
    • Saucepan with lid
    • Sieve
    • measuring spoons
    • spatula
    • Serving dish
  • Explore Food4Life
    • 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
  • Explore Food4Life

    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.