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Coconut Lamb Curry

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  Garlic 2 Clove (10 gm), crushed
  Onions 3 , finely chopped
  Peanut oil 3 Tablespoon
  Apple 1 , coarsely chopped
  Tomatoes 2 , coarsely chopped
  Boneless leg lamb 2 Pound, cut into 1/2 inch cubes
  Bay leaf 1
  Fresh thyme sprig 1
  Curry powder 3 Tablespoon
  All purpose flour 5 Tablespoon (Plain Variety)
  Coconut 3 Ounce
  Salt To Taste
  Pepper To Taste
  Golden raisins 2 Ounce (Sultanas)
  Vinegar 2 Tablespoon

Puree the garlic and onions in a food processor.
Put the puree in a casserole and add the oil.
Microwave, uncovered, on HIGH for 4 minutes.
Puree the apple and tomatoes in a food processor.
Add the apple and tomato puree to the casserole.
Cover and microwave on HIGH for 3 minutes.
Add the meat cubes, bay leaf and thyme to the casserole.
Cover and microwave on HIGH for 3 minutes.
Add the curry powder, flour and coconut.
Season with salt and pepper and mix well.
Cover and microwave on HIGH for 12 minutes.
Rinse the raisins (sultanas) under plenty of cold running water.
Pat dry on kitchen paper.
Add to the casserole along with the vinegar.
Stir well.
Cover and microwave on HIGH a further 3 minutes.
Check whether the meat is tender.
Leave the curry to stand for 10 minutes, then taste and adjust the seasoning.
Discard the bay leaf and thyme.

Recipe Summary

Everyday, Healthy

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