Spicy Curried Lamb Recipe
Ingredients
| Oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| 5 mm (1/4 inch) slice fresh root ginger, chopped | ||
| Turmeric | 1/2 Teaspoon | |
| Chilli powder | 1/2 Teaspoon | |
| Ground coriander | 1/4 Teaspoon | |
| Ground cumin | 1/4 Teaspoon | |
| Onion | 1 Small, chopped | |
| Green pepper | 1/2 To taste, cut into strips | |
| Lamb neck | 175 Gram, cubed | |
| Flour | 2 Teaspoon | |
| Stock | 150 Milliliter | |
| Shredded coconut | 2 Tablespoon | |
| Salt | To Taste | |
| Coriander sprig to garnish | ||
Directions
1. Heat the oil in a saucepan, add the garlic, ginger, spices and onion and cook, stirring, for 2-3 minutes. Add the pepper and lamb and cook, stirring, for 4-5 minutes.
2. Sprinkle on the flour, then gradually stir in the water or stock. Cover and simmer for 15 minutes.
3. Add the coconut. Simmer, uncovered, for 8-10 minutes. Season with salt.
4. Garnish with coriander and serve with rice and a selection of side dishes.
2. Sprinkle on the flour, then gradually stir in the water or stock. Cover and simmer for 15 minutes.
3. Add the coconut. Simmer, uncovered, for 8-10 minutes. Season with salt.
4. Garnish with coriander and serve with rice and a selection of side dishes.
Chef
