Lamb curry with coconut milk

Ingredients for 2 servings:

• 500 g lean lamb, diced
• 1 thick garlic clove(s), very finely diced
• 1 large shallot(s) or 2 small red onions, very finely chopped
• 2 tbsp peanut oil
• 2 tbsp Madras curry powder or Kashmiri curry powder
• e.g. coconut milk, approx. 50 – 150 g
• 200 ml chicken stock
• some salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 15 minutes; Total time approx. 1 hour 30 minutes

Combine the lamb with the curry, oil, garlic, and onions and brown. Pour in the chicken stock and coconut cream and simmer in a covered pan over low heat for about 1 hour. If the sauce is too runny, I cook it uncovered for another 15 minutes. This won’t harm the meat. Serve with basmati rice and broccoli.