For 6-8 servings you need
300g stewing lamb per person.
This recipe used approximately 2kg, bone in, but as lean as possible.
I ask the butcher to cut ‘slices’ about 15mm thick. Also ask them to saw through any large bones. You don’t want bones longer than about 5mm.
For the curry paste you need
250ml desiccated coconut, toasted in a dry pan
2ml ground turmeric or 1cm fresh turmeric
30ml tamarind paste or juice of one lemon
3 garlic cloves, quartered
2 stalks fresh lemongrass, thinly sliced
7-10cm piece fresh ginger, peeled, sliced
2 small red chillies, chopped
3 long red chillies, chopped
100ml chopped fresh coriander root and stem mixture
125ml or more canola oil, allowing for additional oil!
5ml coriander seeds
6 green cardamom pods, crushed
2-3 black cardamom pods, crushed
2-3 medium onions, roughly chopped
For the meat:
50ml cake flour (gluten free flour can also be used, chick pea flour works well)
20ml mild curry powder
270ml can coconut milk
250ml lamb or beef stock
To adjust seasoning
you may need extra chilli and/or grated fresh ginger
Fresh coriander leaves
Rice: traditionally Basmati rice is served but we prefer Tastic Brown Rice with Split Peas or Lentils.
Sambals: I like the visual of diced tomato with red onion, finely sliced chilli and a dash of wine vinegar; Sliced bananas mixed with thick yoghurt, lemon juice, chopped corriander
Asian greens such as Pak Choy also work well
First prepare ingredients for the curry paste
Toast the coconut by placing it in a dry pan and stirring gently until it is toasted. Do not leave it as it burns easily.
Place the coconut and the balance of the ingredients in a food processor or blender to form a paste. If it is too dry add some coconut milk.
Heat the oil and add the coriander and cardamom. Fry until the coriander seeds start the pop. Allow the mix to cool slightly. Add the onions and sauté them and when they are glossy remove them and set aside.
In a large plastic bag add the flour and the curry powder. Mix it and add the lamb. Give it a good shake to lightly coat the lamb.
Heat the remaining oil (after you have removed the spices and onion). You may want to add more oil and brown the lamb.
Once the lamb is evenly browned add the onion & spice mix and the paste. Stir in the stock and the coconut milk.
Place the lid or foil on the pan and allow the mixture to simmer on low heat for 60 minutes, stirring occasionally to ensure that it does not burn.
If you want the traditional drier texture, remove the lid and allow the excess liquid to simmer away, but DO NOT ALLOW it to burn!
Taste at this stage. I added more chilli as my garden chillies were very mild. I also love ginger so I added 20ml of grated ginger at this stage. Keep the curry warm until it is ready to serve.
Place it in a serving dish, picking out any bones that have separated from the meat. Top with a few fresh coriander leaves.