Lamb curry, lamb shoulder, coconut milk, main course


Lamb curry, lamb shoulder, coconut milk, main course
Practical information

Number of people6
Preparation time30 minutes
Cooking time1 hour 30 minutes
Soaking time 2 hours, 2 hours

1.5 kg of lamb neck or shoulder in pieces 25 cl of coconut milk 3 large onions 3 cloves of garlic 300 g of diced tomatoes 1 large apple juice of 1/2 lime 1 bouquet garni 1 vs. to s. curry 2 tbsp. to s. olive oil salt freshly ground pepper For the marinade: 1 grated knob of ginger 1 large pinch of saffron 1 pinch of cayenne 2 tbsp. to s. olive oil, salt, freshly ground pepper
1. Combine the marinade ingredients and roll the pieces of lamb in them. Cover, refrigerate and marinate for at least 2 hours. 2. Peel and finely chop the onions. Peel the apple, cut it into quarters, removing the core and seeds, then cut it into very small cubes. Put it in a bowl and sprinkle it immediately with the lemon juice. Peel the garlic cloves and mash them with the flat of a knife blade. 3. Put 1 tbsp. to s. of oil to heat in the casserole dish. Brown the pieces of lamb over high heat, turning them several times to brown them on all sides. Remove them as you go. 4. Lower the heat, add the second spoonful of oil and put the onions in the casserole dish. Melt them 5 to 10 minutes over low heat, stirring often. 5. Return the lamb to the casserole dish, the tomatoes then the apple, garlic, curry and bouquet garni. Pour in the coconut milk, salt and pepper. 6. Bring to a low boil, lower the heat, cover and leave for 1 hour 15 minutes on very low heat. 7. Serve with white rice. Offer, in separate cups, raisins, diced mango chutney.

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