Does Dissensus approve of cookbook piracy?
Ingredients said:
30g/1oz Butter
1 onion, chopped
2 garlic cloves, finely chopped
400g can chopped tomatoes
2 sprigs of thyme
1 bay leaf
2 cloves
1/2 tsp grated nutmeg
1/2 tsp ground cinnamon
salt and pepper
900g/2lb lean lamb, cut in to 3cm chunks
200ml chicken stock
400ml can coconut milk
150ml double cream
2tbsp lime juice
1. Wash the meat and pat it dry with kitchen paper.
2. Melt the butter in a large, lidded casserole dish - or you could use a Caribbean duchy pot. Soften the onion and garlic in the butter. Add the tomatoes, thyme, bay leaf cloves, nutmeg cinnamon and seasoning. Cook, stirring occasionally for 5 minutes.
3. Add the lamb and cook for 3 minutes, stirring. Add the stock, coconut milk and cream. Cover, bring to the boil, then lower the heat and simmer for 2-2 1/2 hours, until the meat is completely tender and cooked through.
4. Add the lime juice, cook for another minute or two and check for seasoning.
He suggests serving with rice and peas, but I'm pretty shit at cooking rice as it is, so I usually get a boil in the bag effort or nip to the takeaway 15 mins before the curry's ready and get some chapatis and boiled rice (sacrilege).
What's good about this dish is how easy it is to make, and after cooking for so 2 hours or so the lamb should be perfect; not tough in the slightest but not too soft either. You should end up with a fairly creamy consistency, and you can add a chilli or two at the start if you'd prefer a bit of spice. Either way, great tasting dish that will easily serve you and 3 others.