Curry – Coconut – Lamb

Ingredients for 5 servings:

• 1.2 kg boneless leg of lamb
• 200 g shallot(s)
• 250 g apples, sour
• 400 ml coconut milk (unsweetened from the can)
• 200 ml lamb stock (from the jar)
• 50 g raisins
• 3 tbsp oil (coconut oil, available in Asian shops)
• 1 stalk(s) cinnamon
• 2 tbsp curry (mild)
• 2 chili peppers, dried
• 1 tsp cumin (ground)
• 1 tbsp paprika powder, (rose hot)
• 1 tsp nutmeg (freshly ground)
• Salt
• Cayenne pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Trim the meat of any fat and thick tendons. Cut into roughly 30g pieces (goulash-sized). Peel and finely dice the shallots. Peel and coarsely grate the apples. Season the meat with salt and fry in hot coconut oil in a wide pan over high heat until golden brown on all sides. Quickly mix in the shallots, apples, cinnamon stick, curry powder, chili peppers, cumin, paprika powder, and nutmeg and fry briefly. Add the coconut milk and lamb stock. Bring to a boil and simmer in a covered pan over low heat for 1 hour. After about 40 minutes, add the raisins. Season to taste with salt and cayenne pepper and remove the cinnamon stick. If desired, garnish with coriander leaves. Side dishes of your choice; we always serve it with basmati rice, fresh diced pineapple, and freshly grated coconut.