Sri Lankan Lamb Curry (4)

Lamb Curry the Delia Smith way  from her book ” Summer Collection” 1993.

Sri Lankan Lamb Curry (4)
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Sri Lankan Lamb Curry (4)
Print Recipe
  1. Heat 1 tbsp of the oil in a large casserole. Add the garlic and the onions and cook gently for about 5 minutes until softened.
  2. Heat the remaining 2 tbsps of oil i a frying pan and when its hot quickly brown the cubes of lamb in two batches.
  3. Sprinkle the flour and curry powder over the onions in the casserole and stir, then cook gently for a couple of minutes.
  4. Pour the coconut milk into a measuring jug and make up to 1 1/4 pints with the stock. Slowly pour this into the casserole, stirring continuosly.Add the grated fresh and creamed coconut.
  5. Add the lamb to the cassorole together with the spices and season. Bring to a simmer, cover and cook on a simmer for 2 hours
  6. About 5 mins before the end of the cooking time remove the cinnamon stick and stir in the hard boiled eggs and the onion pieces to warm through.
  7. Serve with a coconut sambal and some spiced basmati rice
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