Lamb and Coconut Curry
Servings
6
Servings
6
Ingredients
  • 600g lambcut into 5cm cubes
  • 2tbsp olive oil or coconut oil
  • 1 Onionpeeled and chopped
  • 2cloves garlicpeeled and finely chopped
  • 2tbsp curry powderAyam’s is a good one to try out
  • 1 small red chillifinely diced (optional)
  • 1 cinnamon stick
  • 2 ½cups beef stock
  • 400ml can coconut milk
  • Salt and pepperto taste
  • fresh corianderto serve
Instructions
  1. Preheat your oven to 180°C and heat a large frying pan over med/high heat.
  2. In a large bowl, season the lamb with salt and pepper, then add 1 tbsp of the oil. Mix well.
  3. Brown the lamb in batches, and place into a large ovenproof dish.
  4. Reduce the heat for the frying pan to medium and add 1 tbsp olive oil
  5. When hot, add the onion, garlic and chilli (if using) and stir fry for 2 minutes.
  6. Add in the curry powder and cinnamon, and stir until the onion is coated.
  7. Pour in stock slowly, stirring as you go.
  8. Add the coconut milk and stir while you bring it to the boil.
  9. Add this to the dish and mix well. Cover the dish and place in oven, and cook for 1 ½ to 2 hours, until the lamb is very tender. Stir every 40 minutes.
  10. Sprinkle with fresh coriander leaves to serve.
Recipe Notes

Calories per serve: 249

Print Recipe
Lamb and Coconut Curry
Lamb and Coconut Curry
Course Main Dish
Servings
Ingredients
  • 600 g lamb cut into 5cm cubes
  • 2 tbsp olive oil or coconut oil
  • 1 Onion peeled and chopped
  • 2 cloves garlic peeled and finely chopped
  • 2 tbsp curry powder Ayam’s is a good one to try out
  • 1 small red chilli finely diced (optional)
  • 1 cinnamon stick
  • 2 ½ cups beef stock
  • 400 ml can coconut milk
  • Salt and pepper to taste
  • fresh coriander to serve
Course Main Dish
Servings
Ingredients
  • 600 g lamb cut into 5cm cubes
  • 2 tbsp olive oil or coconut oil
  • 1 Onion peeled and chopped
  • 2 cloves garlic peeled and finely chopped
  • 2 tbsp curry powder Ayam’s is a good one to try out
  • 1 small red chilli finely diced (optional)
  • 1 cinnamon stick
  • 2 ½ cups beef stock
  • 400 ml can coconut milk
  • Salt and pepper to taste
  • fresh coriander to serve
Lamb and Coconut Curry
Instructions
  1. Preheat your oven to 180°C and heat a large frying pan over med/high heat.
  2. In a large bowl, season the lamb with salt and pepper, then add 1 tbsp of the oil. Mix well.
  3. Brown the lamb in batches, and place into a large ovenproof dish.
  4. Reduce the heat for the frying pan to medium and add 1 tbsp olive oil
  5. When hot, add the onion, garlic and chilli (if using) and stir fry for 2 minutes.
  6. Add in the curry powder and cinnamon, and stir until the onion is coated.
  7. Pour in stock slowly, stirring as you go.
  8. Add the coconut milk and stir while you bring it to the boil.
  9. Add this to the dish and mix well. Cover the dish and place in oven, and cook for 1 ½ to 2 hours, until the lamb is very tender. Stir every 40 minutes.
  10. Sprinkle with fresh coriander leaves to serve.
Recipe Notes

Calories per serve: 249