Lamb curry with coconut

Name: Lamb curry with coconut
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4
Ingredients: 2 Garlic cloves; 250 g Yoghurt; 1 go. Tsp turmeric, chili powder and Garam Masala or 3 heaped Tsp curry; 800 g lean lamb, 5-6 tablespoons oil (leg); 7-10 Tbsp salt, 2 onions, 3 tomatoes; 1/2 TEASPOON coarse pepper; 5 Cloves; 1 heaped Tsp aniseed; 100-150 g Coconut flake

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 4

2 Garlic cloves
250 g Yoghurt
1 go. Tsp turmeric, chili powder and Garam Masala or 3 heaped Tsp curry
800 g lean lamb, 5-6 tablespoons oil (leg)
7-10 Tbsp salt, 2 onions, 3 tomatoes
1/2 TEASPOON coarse pepper
5 Cloves
1 heaped Tsp aniseed
100-150 g Coconut flake

Directions

1
Peel garlic and ginger and press them through the garlic press. Mix with yoghurt, turmeric, chilli and Garam Masala. Wash the meat, dab dry and dice. Mix with marinade, cover and chill for about 30 minutes
2
Remove meat from the marinade. Mix marinade and 3/8 l water. Fry the meat in portions in 3-4 tbsp. hot oil. Put all the meat into the roaster and season with salt. Pour on marinade. Bring to the boil, cover and stew for 45-60 minutes
3
Peel the onions, wash the tomatoes, dice both. Pepper, cloves and aniseed in 2 tablespoons of hot oil for about 1 minute. Fry the onions. Fry coconut with. Stir in tomatoes
4
Lift meat out of the stew stock. Mix the stock and coconut mass, puree. Add meat, heat and season to taste. Served with: Basmati rice