Mild and Easy Lamb Curry
This is one of those curries which isn't hot, just flavourful and deliciously creamy, a winner for all the family, especially the cook because it's so effortlessly simple to put together
1 tbsp. coconut or vegetable oil
500g diced shoulder of lamb
3 onions, diced
3 cloves of garlic
1 tsp. curry powder
1 tsp. ground cumin
2 tsps. ground coriander
1 tsp. turmeric
1 tsp. freshly grated nutmeg
2 fresh tomatoes, roughly diced
1 400g can coconut milk
salt and pepper
Melt the coconut oil (or the vegetable oil) in a saute pan or saucepan with lid
Brown the lamb and set it aside
Using the same pan (unwashed) gently saute the onion with a little salt in the oil until opaque, adding a little more of the oil to do so if you need to.
Grate in the garlic and add all the spices. Stir round for a minute or so until fragrant
Add the fresh tomato, the coconut milk and the lamb. Stir well to combine.
Clamp on the lid, turn the heat down and simmer very gently on the hob for about an hour and a half, or until the lamb is meltingly soft.
Serve with rice