Alex O'Brien
Food & Wine

Goan coconut lamb curry

“Goan” is the word used to escribe people from Goa, an ethno-linguistic group resulting from the assimilation of Indo-Aryan. Like Indian food, Goan food is warm, rich and spicy with complex flavours. This authentic Goan coconut lamb curry is best served hot with rice. It may be a little time consuming but it’s well worth it for a cultured family dinner.

Ingredients:

Method:

1. Heat oil in a large saucepan over high heat, add the lamb and brown in batches. Remove and set aside.

2. Pour the oil into a non-stick karhai, wok or large pan, about 25 cm in diameter, and set it over a medium heat. Put in the onion and brown for about 5 minutes. Add the garlic and fry for a further 3 minutes, then tip in the cumin, chilli powder and salt. Reduce the heat and mix well for 1 minute.

3. Pour in the coconut milk and spoon in the tamarind concentrate, then crumble in the stock cubes and add the sugar.

4. Bring to a boil, then reduce the heat to a simmer. Reduce the sauce until it is thick, this will probably take about 30 minutes.

5. Mix in the lamb and chillies and let simmer for 2-3 minutes until cooked through, then serve.

Related links:

Lamb, tomato and spinach curry

Middle Eastern lamb burgers

Barbequed lamb skewers

Tags:
lamb, recipe, Curry, Indian