Name: Spicy coconut lamb curry
Cook time: 120 min
Total time: 120 min
Yield: 6
Ingredients: 40 gram butter; 4 dried curry leaves; 2 brown onions (300g), sliced thickly; 1/2 teaspoon chilli powder; 1 teaspoon ground turmeric; 1 teaspoon ground cumin; 2 teaspoon ground coriander; 5 clove garlic, crushed; 3 teaspoon grated fresh ginger; 1 kilogram diced lamb; 2 tablespoon brown vinegar; 425 gram can tomatoes; 2 1/2 cup (625ml) water; 4 cardamom pods, bruised; 1 cinnamon stick; 2 strips lemon rind; 4 potatoes (480g), chopped coarsely; 4 finger eggplants (240g), chopped coarsely; 1/4 cup (30g) packaged ground almonds; 3/4 cup (180ml) coconut milk

Ingredients

40 gram butter

4 dried curry leaves

2 brown onions (300g), sliced thickly

1/2 teaspoon chilli powder

1 teaspoon ground turmeric

1 teaspoon ground cumin

2 teaspoon ground coriander

5 clove garlic, crushed

3 teaspoon grated fresh ginger

1 kilogram diced lamb

2 tablespoon brown vinegar

425 gram can tomatoes

2 1/2 cup (625ml) water

4 cardamom pods, bruised

1 cinnamon stick

2 strips lemon rind

4 potatoes (480g), chopped coarsely

4 finger eggplants (240g), chopped coarsely

1/4 cup (30g) packaged ground almonds

3/4 cup (180ml) coconut milk

Method

1.Heat butter in large saucepan; cook curry leaves, onion, chilli powder, ground spices, garlic and ginger, stirring until fragrant.

2.Add lamb; stir until browned lightly. Add vinegar, undrained crushed tomatoes, water, cardamom, cinnamon and rind; simmer, covered, 30 minutes.

3.Add potatoes; simmer, covered, about 30 minutes or until lamb is tender.

4.Add eggplant to lamb mixture; simmer, uncovered, 30 minutes. Discard leaves, whole spices and rind; stir in nuts and coconut milk.

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Ingredients

Method

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