Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a special dish, sticky lamb coconut curry. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
Coconut Curry Lamb: I love coconut-based Indian curries, and decided to try making one at home. It turns out to be ridiculously easy, and absolutely delicious! A curry made from scratch is not only deeply satisfying, it is also incredibly tasty.
Sticky Lamb Coconut Curry is one of the most popular of recent trending foods in the world. It is simple, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Sticky Lamb Coconut Curry is something that I have loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have sticky lamb coconut curry using 13 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Sticky Lamb Coconut Curry:
- Prepare 4 lamb leg steaks- diced & shaken in a bag with a tbsp flour
- Take 1 tbsp Turmeric
- Take 1 tbsp Gara Masala
- Make ready 1 tbsp Cumin
- Get 1 tsp Ras El hanout
- Get lots of white pepper and salt
- Prepare 3/4 cloves garlic
- Get 1 tin coconut milk
- Take 1 large onion
- Prepare 1 large red pepper
- Prepare big handful of spinach
- Take 1 whole bunch of coriander (optional, or use less if you are not a fan)
- Get Serve with coconut or plain white rice, popadoms and chutney
Lamb Coconut Curry, Tender meat in a delicious creamy gravy. Easy dinner that tastes much better than what's served in restuarants. At Serious Eats we're typically more concerned with deliciousness than authenticity. To finish off this Spicy Lamb Coconut Curry Ramen, you need some key players: the spicy lamb gets a hit of sambal oelek, garlic, and ginger, and is the And we can't forget about the actual noodle in this Spicy Lamb Coconut Curry Ramen.
Instructions to make Sticky Lamb Coconut Curry:
- Chop the onion and fry aggresively in a pot/pan with all the spices for about 4 mins, turn the heat down and add the garlic and continue to cook for a few mins. remove from the pan and set aside.
- Return the pan to a medium to high heat and add a drop of oil (your choice) add the floury lamb and cook until sealed, add the onions and spices back to the pan with the meat.
- Open your can of coconut milk but dont shake it up, pour the watery part of the milk into the pan, saving the real thick stuff until the end.
- Add a little bit of water and allow the meat and spices etc to cook for about 40 mins stirry occasionaly.
- Once the sauce has thickend, add the diced red pepper and half of your coriander and half of the thick coconut milk and allow to simmer for another 10 mins.
- Your curry is nearly ready so pop your rice etc on to cook.
- Once you are nearly ready to dish up add the rest of your coconut milk, spinach and almost all your coriander, saving some leaves to garnish. Bring to the boil then turn off the heat, stir well and serve.
- Sprinkle with remaining coriander leaves and a few crushed chilli.
Feel free to use those instant ramen. Slow cooked lamb curry with a rich and delicately spiced coconut curry sauce. Minimal effort with loads of flavour. I made this curry last week, and we ate it on a dark and miserable evening. The perfect belly-warming meal when the cold weather starts drawing in.
So that is going to wrap it up with this special food sticky lamb coconut curry recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
