Lamb Curry

Name: Lamb Curry
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 8
Ingredients: 1.5 kg Leg of lamb from the leg; 3 Onions; 4 Garlic cloves; 40 g clarified butter; 2 can(s) (400 ml each) unsweetened coconut milk; 2 TABLESPOONS Massamam Curry Paste; 3 Bay leaves; 7-10 Tbsp Salt; 4 TABLESPOONS Lime juice; 4 TABLESPOONS brown raw sugar; 400 g Potatoes; 100 g salted cashew nuts; 7-10 Tbsp garnish with bay leaves and lime slices

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 8

1.5 kg Leg of lamb from the leg
3 Onions
4 Garlic cloves
40 g clarified butter
2 can(s) (400 ml each) unsweetened coconut milk
2 TABLESPOONS Massamam Curry Paste
3 Bay leaves
7-10 Tbsp Salt
4 TABLESPOONS Lime juice
4 TABLESPOONS brown raw sugar
400 g Potatoes
100 g salted cashew nuts
7-10 Tbsp garnish with bay leaves and lime slices

Directions

1
Remove tendons and fat from meat and cut into cubes. Peel and dice onions and garlic. Fry the meat in hot clarified butter all around. Add onion and garlic cubes and steam briefly. Pour in coconut milk and 3/4 litres of water, stir in curry paste and add bay leaves.
2
Season with salt, lime juice and sugar and braise at medium heat for about 1 hour. Peel, wash and dice the potatoes. Add potatoes and cashew nuts 20 minutes before the end of the cooking time. Season curry if necessary