Spicy lamb
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 900 | grams | Lamb; (cubed into 1 inch |
| ; pieces) | ||
| 2 | tablespoons | Oil; (2 to 3) |
| 2 | Onions; (chopped) | |
| 2 | Cloves Garlic; (chopped) | |
| 2 | Red Chillies; (deseeded and | |
| ; chopped large) | ||
| 2 | tablespoons | Curry Powder; (strength to taste) |
| 300 | millilitres | Coconut Milk |
| 300 | millilitres | Lamb Stock |
| 2 | tablespoons | Tomato Puree |
| 1 | Fresh Bay Leaf | |
| ½ | teaspoon | Ground Allspice |
| 225 | grams | Carrots; (sliced) |
| 225 | grams | Pineapple |
| 2 | tablespoons | Lime Juice |
| Salt and Pepper | ||
Directions
1. Heat the oil in a frying pan and fry the lamb pieces until brown. Remove the lamb to a casserole.
2. Using the same frying pan, fry the onion, garlic and chillies until the onions are browned.
3. Add the curry powder and tomato puree and cook for a further 2 - 3 minutes.
4. Add the coconut milk to the pan and stir to pick up any bite from the bottom of the pan.
5. Pour the onion mixture onto the lamb and add the bay leaf, allspice and seasoning to taste.
6. Reduce the heat and simmer for 1½ hours.
7. Add the sliced carrots and continue cooking for 30 minutes or until the meat and carrots are tender.
8. Finally, add the lime juice and pineapple and cook for a further 5 minutes before serving with rice and West Indian flat bread.
Converted by MC_Buster.
NOTES : Chef:Greg Robinson
Converted by MM_Buster v2.0l.