Lamb Recipes - Lamb and Cabbage Curry

Ingredients

• 450g/1 lb boneless lamb, cubed

• 675ml/10 pts/3 cups coconut milk

• 1 small cabbage copped

• salt

• 5ml/1 tsp cumin seeds

• 5nl/1 tsp ground coriander

• 5ml/1 tsp ground turmeric

• 5ml/1 tsp black pepper

• 2.5ml/1/2 tsp mustard seeds

• 3 cloves garlic, crushed

• 2 onions, chopped

• 25g/1 oz/1/4 cup grated (shredded) coconut

• 30ml/2 tbsp ghee

• 30ml/2 tbsp wine vinegar

• 300ml/1/2pt/1 1/4 cups coconut cream

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Method:

1. Place the lamb and coconut milk in a pan and simmer gently for about 20 minutes until the lamb is almost tender. Add the cabbage and salt and simmer while you roast the spices.

2. Roast the spices in a dry pan the grind them to a paste with the garlic, 1 onion and the grated coconut. Add to the pan with the remaining onion, ghee, wine vinegar and coconut cream and simmer for 15 minutes until the lamb is tender and all the ingredients are thoroughly blended.

3. Serve hot with rice and vegetables.