Lamb in Coconut & Tomato Curry Sauce
I cook my version in a pressure cooker which reduces the cooking time to just 40 minutes, however the long slow method works just as well.Note: Curry leaves freeze well so it's always worth buying them when you see them and they can be used from frozen. The spice blend will make more than you need and can be stored in a jar to use in other recipes.
- Servings: 4
Source: The Secret Supper Society
Ingredients
- garlic
- cm ginger
- fresh chilli
- turmeric
- vegetable oil
- lamb shoulder
- red onion
- fresh curry leaves
- can chopped tomatoes
- beef stock
- coconut cream
- small bunch coriander
- coriander seeds
- cumin seeds
- fenugreek seeds
- black mustard seeds
- stick cinnamon
- ground cardamom
- chilli flakes
- nutmeg