Coconut Lamb Curry by Miles Davis
Coconut Lamb Curry
500g Lamb Pieces (or chop up leg or rump steak)
4 cloves garlic
1” grated fresh ginger
6 cardamom pods (bruise with back of spoon or knife to open slightly)
2” cinnamon bark
1 tsp Kashmiri chili powder
1 tsp ground coriander seed
1 tin coconut cream or milk
Half tin water
Peanut oil for cooking
Coriander for garnesh
Heat peanut oil in pan
Fry onion gently till browned
Add garlic, ginger, cinnamon bark, cloves, cardamom pods and fry for 60 seconds
Add lamb and brown
Add ground coriander and Kashmiri chili plus salt and cook for 60 second stirring constantly
Add coconut cream and mix in well
Add water, mix in then cover and simmer on low heat or place in covered oven-proof dish and place in oven at 200% C for 90 minutes.
Check occasionally and stir. Add more water if reducing too quickly.
Serve with basmati rice.