Lamb Curry with Potatoes and Peas with Coconut Rice

• Serves: 4
• Difficulty: medium
• Prep time: 30 mins
• Cooking time: 60 - 90 mins

• 

(2 votes, average: 3.00 out of 5)
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Ingredients

45 – 60 ml (3 – 4tbs)              oil

2                                              medium onions, finely chopped

15 ml (1tbs)                            crushed ginger
15 ml (1tbs)                            crushed garlic
½ tsp                                       cinnamon
2 – 3                                         whole cloves
2                                              whole cardamom

4 – 5                                         tomatoes, chopped

1 kg                                         lamb shoulder or leg, cut into 3 cm cubes

10 ml (2 tsp)                           curry powder

½ tsp                                       turmeric
½ tsp                                       red chilli powder

salt to taste

250 – 500 ml (1 – 2 cups)       water

125 ml (½ cup)                      green peas, blanched

1 – 2                                         medium potatoes, cut in 3 cm cubes and parboiled

60 – 75 ml (4 – 5 tbsp)            chopped fresh coriander

For the coconut rice

 1 cup                                       Spekko India Gate Basmati Rice, soaked for 15 minutes in lukewarm water and drained

15 ml (1 tbsp)                          oil

1 – 2                                         cinnamon quills

4                                              cardamom pods

250 ml (1 cup)                         coconut milk

250 ml (1 cup)                        water

250 ml (1 cup)                         desiccated coconut

pinch of salt

Method

1. First cook the curry: Heat oil in a pan and fry the onions.
2. Add the ginger and garlic paste. Cook for about 2 – 3 minutes and add the cinnamon, cloves and cardamom.
3. Lightly brown onions.
4. Add the chopped tomatoes, cook until soft.
5. Add the lamb. Cook for 4 – 5 minutes and then add all the dry spices, curry powder, turmeric, red chilli and salt. Mix and cook for another 2 – 3 minutes. Add the water.
6. Cover and simmer until lamb is soft and cooked.
7. Keep checking the water level. If evaporated and the lamb is not cooked add a little more. The gravy should turn thick by then.
8. Once the lamb is cooked, add the potatoes and green peas, simmer for another 3-4 min.
9. Garnish with the coriander and serve with the coconut rice.
10. Make the rice while the lamb is simmering: Heat the oil in saucepan. Add the cinnamon quills and cardamom pods. Cook for 1 minute – make sure the oil is not too hot.
11. Add the water, coconut milk and salt. Boil for 3 – 4 minutes.
12. Add rice and cook until done.
13. Lightly brown desiccated coconut in a separate frying pan, making sure it does not burn.
14. Once the rice is cooked, mix with the coconut and serve.