Ingredients
- 2 lamb leg steaks, trimmed of fat and cut into bite sized pieces.
- 1 small onion
- 2 tbsp roasted sri lankan curry powder,
- Additional 1/2 tbsp ground mustard seed
- 150ml lamb stock
- 1 clove garlic, crushed
- 2 cubic inches ginger, crushed
- 50ml of coconut milk
- 1 tsp hot chilli powder,
- 1/3 tbsp paprika (to add colour-optional),
Method
- Cut the onion in half and finely dice it.
- Fry this with the garlic and ginger until the onion is soft.
- Place in a blender with a dash of the coconut milk, the ground mustard and the curry powder. Blend until you have a smooth paste.
- Slice the rest of the onion into rings. Add a little oil to the pan you were using and add the onion and spice paste. Fry gently until the onion is soft.
- Add the lamb stock and bring to a gently simmer. Let this bubble until it has halved in volume.
- Add the coconut milk, chilli powder and paprika and simmer until thick.
- Meanwhile, stir fry the lamb pieces in a large pan until brown all over. Turn down the heat and cook for another minute.
- Pour the thickened sauce over the lamb and stir well. Leave to rest for a few minutes, then serve over basmati rice.
Ingredients
- 2 lamb leg steaks, trimmed of fat and cut into bite sized pieces.
- 1 small onion
- 2 tbsp roasted sri lankan curry powder,
- Additional 1/2 tbsp ground mustard seed
- 150ml lamb stock
- 1 clove garlic, crushed
- 2 cubic inches ginger, crushed
- 50ml of coconut milk
- 1 tsp hot chilli powder,
- 1/3 tbsp paprika (to add colour-optional),
Method
- Cut the onion in half and finely dice it.
- Fry this with the garlic and ginger until the onion is soft.
- Place in a blender with a dash of the coconut milk, the ground mustard and the curry powder. Blend until you have a smooth paste.
- Slice the rest of the onion into rings. Add a little oil to the pan you were using and add the onion and spice paste. Fry gently until the onion is soft.
- Add the lamb stock and bring to a gently simmer. Let this bubble until it has halved in volume.
- Add the coconut milk, chilli powder and paprika and simmer until thick.
- Meanwhile, stir fry the lamb pieces in a large pan until brown all over. Turn down the heat and cook for another minute.
- Pour the thickened sauce over the lamb and stir well. Leave to rest for a few minutes, then serve over basmati rice.
