Ingredients:
- 2 tbsp veg oil
- 700g diced lamb shoulder
- 2 medium onions, cut into rings
- 3 cloves garlic, crushed
- 2.5cm ginger, grated
- 1 tsp turmeric
- 2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp chilli powder
- 8 whole cardamom pods, lightly crushed
- 4 whole cloves
- 300ml lamb stock or water
- 300ml single cream
- 50g creamed coconut, roughly broken
- Handful fresh coriander, chopped
Method:
Heat oil in a large casserole and brown the lamb in batches. When the lamb is browned, remove and set aside. Lower the heat and fry the onions until golden brown. Remove half the onions and set aside.
Add garlic, ginger and spices to the onions remaining in the pan and cook for 1 min, stirring. Return lamb to the pan with the stock/water. Cook over low heat, stirring occasionally, for 1-1 1/4 hrs or until meat is tender. Add the cream and creamed coconut and stir until sauce thickens.
Garnish with fresh coriander and reserved onions.
Serve with rice and poppadoms.