Lamb Curry

Indulge in a rich and aromatic lamb curry, featuring tender lamb shoulder simmered in creamy coconut milk and fragrant spices. Perfect for a cozy weeknight dinner or a special gathering with friends and family.

• 1 kg lamb shoulder, cubed
• 2 tablespoons vegetable oil
• 2 large onions, finely chopped
• 4 cloves garlic, minced
• 1 inch ginger, grated
• 2 tablespoons curry powder
• 1 can coconut milk
• 2 cups water
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 bunch fresh coriander, chopped

Method

1. 1

   Heat the vegetable oil in a large pot over medium-high heat.

2. 2

   Add the chopped onions and sauté until they are soft and golden brown.

3. 3

   Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

4. 4

   Add the cubed lamb to the pot and brown on all sides.

5. 5

   Sprinkle in the curry powder, salt, and black pepper, stirring to coat the lamb thoroughly.

6. 6

   Pour in the coconut milk and water, bringing the mixture to a simmer.

7. 7

   Reduce the heat to low, cover, and let the curry simmer for about 90 minutes or until the lamb is tender.

8. 8

   Adjust seasoning if necessary, and serve hot, garnished with fresh coriander.