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Sticky Lamb Coconut Curry
Sticky Lamb Coconut Curry

Before you jump to Sticky Lamb Coconut Curry recipe, you may want to read this short interesting healthy tips about Wholesome Power Treats.

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We hope you got benefit from reading it, now let’s go back to sticky lamb coconut curry recipe. You can cook sticky lamb coconut curry using 13 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Sticky Lamb Coconut Curry:
  1. Use 4 lamb leg steaks- diced & shaken in a bag with a tbsp flour
  2. Use 1 tbsp Turmeric
  3. Prepare 1 tbsp Gara Masala
  4. You need 1 tbsp Cumin
  5. Prepare 1 tsp Ras El hanout
  6. Take lots of white pepper and salt
  7. Provide 3/4 cloves garlic
  8. Provide 1 tin coconut milk
  9. Use 1 large onion
  10. Get 1 large red pepper
  11. Get big handful of spinach
  12. Provide 1 whole bunch of coriander (optional, or use less if you are not a fan)
  13. Take Serve with coconut or plain white rice, popadoms and chutney
Instructions to make Sticky Lamb Coconut Curry:
  1. Chop the onion and fry aggresively in a pot/pan with all the spices for about 4 mins, turn the heat down and add the garlic and continue to cook for a few mins. remove from the pan and set aside.
  2. Return the pan to a medium to high heat and add a drop of oil (your choice) add the floury lamb and cook until sealed, add the onions and spices back to the pan with the meat.
  3. Open your can of coconut milk but dont shake it up, pour the watery part of the milk into the pan, saving the real thick stuff until the end.
  4. Add a little bit of water and allow the meat and spices etc to cook for about 40 mins stirry occasionaly.
  5. Once the sauce has thickend, add the diced red pepper and half of your coriander and half of the thick coconut milk and allow to simmer for another 10 mins.
  6. Your curry is nearly ready so pop your rice etc on to cook.
  7. Once you are nearly ready to dish up add the rest of your coconut milk, spinach and almost all your coriander, saving some leaves to garnish. Bring to the boil then turn off the heat, stir well and serve.
  8. Sprinkle with remaining coriander leaves and a few crushed chilli.

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