Want A Break From Naija Food? Try Lamb Curry

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!

Lamb Curry

30g butter

1 onion, chopped

2 garlic cloves, finely chopped

400g can chopped tomatoes

2 sprigs of thyme

1 bay leaf

2 cloves

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.

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