I abslutely love a good curry! The texture, flavours and versatility make it a winner all day everyday. As a rice-loving people, this will sit so well in your weekly menu plans. This particular curry recipe doesn't pack any heat, but feel free to add 1 or 2 scotch bonnets to liven it up a bit. The beautiful softly scented spices in a coconut sauce make this an easy one for all the family. Plus, its so easy to make!
1 onion, chopped
2 garlic cloves, finely chopped
400g can chopped tomatoes
2 sprigs of thyme
1 bay leaf
1/2 teaspoon grated nutmeg
1/2 teaspoon ground cinnamon
salt and pepper
900g lamb, cut into 3cm chunks
200ml chicken stock
400ml coconut milk
150ml double cream
2 tbsp lime juice
Wash the meat and pat dry with kitchen paper
Melt the butter in a large lidded casserole dish. soften the onion and garlic in butter. Add the tomatoes, thyme, bay leaf, cloves, nutmeg, cinnamon and seasoning. Cook, stirring occasionally for 5 minutes.
Add the lamb and cook for 3 minuted, stirring. Add the stock, coconut milk and cream. Cover, bring to the boil, then lower the heat and simmer for 2 - 2.5 hours until the meat is completely tender and cooked through.
Add the lime juice, cook for another minute or two and check for seasoning.
Serve with boiled rice, fried plantain and a green salad.
This serves 4. Enjoy!
We'd love to know how you got on with making this dish.