This is a hearty stew with tender lamb meat, succulent and mildly spicy. Great with the coriander rice. Note: the meat should take at least 3 hours to marinate (or preferably overnight).
The recipe is adapted from Rice cookbook by The Australian Women's Weekly.
Ingredients:
125 ml coconut milk
2 tbsp lemon juice
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1/2 tsp cayenne pepper
1,2 kg diced lamb
1 clove garlic, crushed
2 tsp grated fresh ginger
150 g onion, chopped
2 x 425 g can tomato
1 tbsp tomato paste
400 ml can coconut cream
*I used half of the ingredients
Method:
Combine coconut milk, juice, spices and lamb in a bowl, mix well.
Cover, refrigerate 3 hours or overnight.
Heat some oil in pan, add onion, cook stirring until soft.
Add garlic and ginger, cook stirring for 3-4 more minutes.
Add lamb in batches, cook, stirring until the lamb is browned.
Return lamb to pan, add undrained crushed tomatoes and paste, simmer, covered, 45 minutes, stirring occasionally.
Stir in coconut cream, simmer, uncovered, further 15 minutes or until slightly thickened and the meat is tender and cooked through.
Serve and enjoy! Bon Appetit!
