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SERVES 6 PEOPLE
PREP 20 MINS
COOK 120 MINS
Lamb Curry with Coconut Milk Courtesy of Bord Bia You will need
€13.41 per kg Irish Diced Lamb €4.29 320g ONLY
• 1kg Irish Diced Lamb • 1 tbsp Rapeseed or Olive Oil • 1 Onion, peeled and chopped • 2 level tbsp Curry Powder or Paste • 2 Garlic Cloves, peeled and crushed • 3cm Fresh Ginger, peeled and grated • 400g tin Chopped Tomatoes
• 100ml Chicken Stock or Vegetable Stock • 1 tsp Brown Sugar • Salt and Freshly Ground Black Pepper • 160g Coconut Milk • Zest and juice of 1 Lime • 1-2 tbsp Fresh Coriander, chopped • 50g Cashew Nuts, chopped
Method Heat half the oil in a large heatproof casserole dish. When really hot brown the lamb, in batches. Set aside. Add onions to the same casserole dish with the remaining oil and cook for 1-2 minutes. Add the curry powder or paste, garlic and ginger, stir and cook for 2 minutes before adding back the lamb, tomatoes, stock, brown sugar and seasoning. Bring to the boil, cover and reduce to a simmer for an hour on a low heat, stirring from time to time. Remove the lid, add the coconut milk and continue cooking for a further 30 minutes. Stir through the lime zest and juice. Taste and season. Serving suggestions: Sprinkle over the coriander and cashew nuts and serve with rice and a green salad.
€1.23 per kg Chopped Tomatoes
Drained weight 240g. €1.75 per kg, drained Chick Peas 42 c 400g ONLY
€2.60 per kg Basmati Rice 65 c 250g ONLY
49 c 400g ONLY
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