Epic Lamb Curry

  • Yield : 4
  • Servings : 4
  • Prep Time : 10m
  • Cook Time : 1:30 h
  • Ready In : 2:20 h

1 kg Lamb (Trimmed of excess fat and dice)
1 Tablespoon Plain Flour
4 Tablespoon oil
2 Onions (Finely Diced)
1 Clove Garlic(Crushed)
1 Teaspoon Tumeric
1 Teaspoon Coriander
Half Teaspoon Cumin
Half Teaspoon Cayenne
Salt & Pepper
400 gm Chopped Tomatoes
50 gm Sultanas
1 Tablespoon Desiccated Coconut
200 ml Beef Stock


Place the flour in a polythene bag add a pinch of salt & Pepper toss the lamb in the flour to coat it. Heat the oil in a heavy-based saucepan, add the lamb and fry over moderate heat, for about 5 mins until all is sealed (Brown in colour). Stir in onions and garlic and continue to cook for a further 5 mins or until onions have lightly coloured, add the spices and generous pinch of salt and pepper, stir well and cook for a further 5 mins, add beef stock, add tomatoes and there juice and bring to the boil, lower the heat and cook for a further 5 mins add the sultanas, cover the pan and simmer over the lowest heat for about an hour(until lamb is tender)Ensure your constantly stirring. Taste the curry  and adjust seasoning, transfer to serving dish and sprinkle over the coconut and serve.

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