As with most casserole-style dishes, this curry will be even tastier the next day when reheated. It will also freeze very well.
Cooking time: 1 hour 45 minutes
- 1 kg shoulder of lamb, diced
- 1 tablespoon rapeseed or olive oil
- 1 onion, peeled and chopped
- 2 level tablespoon curry powder or paste
- 2 garlic cloves, peeled and crushed
- 3cm piece of fresh ginger, peeled and grated
- 400g tin chopped tomatoes
- 200ml hot lamb stock
- 1 tsp brown sugar
- Salt and freshly ground black pepper
- 160g coconut milk
- 1-2 tablespoon chopped fresh coriander
- 50g cashew nuts, chopped
- Zest and juice of 1 lime
- Heat half the oil in a large heatproof casserole dish. When hot quickly brown the lamb, in batches, until brown. Set aside.
- Add onions to the same casserole dish with the remaining oil and cook for 1-2 minutes.
- Add the curry powder or paste, garlic and ginger, stir and cook for 2 minutes before adding back the lamb, tomatoes, stock, brown sugar and seasoning. Bring to the boil, cover and reduce to a simmer for an hour on a low heat, stirring from time to time.
- Remove the lid, add the coconut milk and continue cooking for a further 30 minutes. Stir through the lime zest and juice. Taste and season.
- Sprinkle over the coriander and cashew nuts and serve with rice and a green salad.
Recipe courtesy of Bord Bia.