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:
- 2 tbsp olive or sunflower oil
- 1medium onion, finely chopped
- 1 tsp finely chopped garlic
- 1 tbsp ground cumin
- 2 tbsp chilli powder
- ½ tsp salt
- 2 x 400 coconut milk, well shaken
- 2 tsp tamarind concentrate
- 3small stock cubes
- 4 tsp caster sugar, or to taste
- 750 g cooked lamb
- 2hot green chillies, sliced lengthways
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:
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