The ingredients
- 1 onion
- 1 or 2 tsp of curry powder
- 1/2 tbsp of turmeric powder
- 2cm of fresh ginger
- 1 clove of garlic
- 600g of leg of lamb cut into thin strips
- 1 tin (170g) of Régilait full-fat unsweetened condensed milk
- 1 tbsp of grated coconut
- A few leaves of coriander
Preparation
- Peel and finely chop the onion.
- Peel and finely grate the garlic and ginger.
- Heat a frying pan with a little oil. Add the onion, ginger, garlic, curry powder and turmeric. Cover and cook for 7 to 8 minutes on a medium heat.
- Add the meat, brown for 2 to 3 minutes, then add the grated coconut and condensed milk. Mix and cook for about 5 minutes.
- Serve immediately.
- Using the same recipe, it is possible to make a stew version, by cutting the meat into cubes and letting the curry cook for longer, covered, in the oven. Approx. 1 hour 30 minutes at 160° C.