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Coconut lamb curry

Valli Little
  • 155 minutes
  • Serves 6

INGREDIENTS

800 g

Lamb shoulder

2

Chillies or 1 teaspoon chilli flakes, small dried

2 tbsp

Coriander

3

Garlic cloves

1 tbsp

Ginger

1

Long red chilli

1

Onion

1 400 gram can

Tomatoes

1/2 cup

Coconut cream

2 cups

Massel beef stock

1

Tomato chutney

1

Basmati rice

1 tbsp

Cardamom, seeds

1

5cm piece Cinnamon quill

8 cloves

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1/4 cup

Coriander seeds

1 tbsp

Fenugreek seeds

1 tbsp

Mustard seeds

1/4 tsp

Nutmeg, ground

4 tsp

Turmeric, ground

1 tbsp

Cumin seeds

2 tbsp

Ghee

10

Curry, fresh

Raita, to serve