Lamb curry

Lamb curry


  • Quantity
    For 4 gourmets
  • Preparation
    15 minutes
  • Cooking
    20 minutes

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

  1. Peel and finely chop the onion.
  2. Peel and finely grate the garlic and ginger.
  3. 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.
  4. Add the meat, brown for 2 to 3 minutes, then add the grated coconut and condensed milk. Mix and cook for about 5 minutes.
  5. 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.