Lamb Curry with Coconut Milk
As with most casserole-style dishes, this curry will be even tastier the next day when reheated. It will also freeze very well, so make the curry in large quantities (the cooking time will still be the same) and freeze in meal-sized portions for those evenings when you can’t be bothered to cook.
- Time: 55 min
- Servings: 6
Source: Your Local Advertiser
Ingredients
- shoulder of lamb
- tablesp. rapeseed or olive oil
- onion
- level tablesp. curry powder or paste
- garlic cloves
- cm piece of fresh ginger
- tin chopped tomatoes
- chicken or vegetable stock
- teasp. brown sugar
- Salt and freshly ground black pepper
- coconut milk
- Zest and juice of 1 lime
- tablesp. chopped fresh coriander
- cashew nuts