Sri Lankan curry with coconut sambal | MummyPages.uk

Ingredients

• 700g lamb, shoulder or neck fillet (weighed after trimming), cut into cubes
• 3 tbsp rapeseed oil
• 2 onions, chopped small
• 1 large clove garlic, crushed
• 1 ½ tbsp plain flour, heaped
• 1 tbsp Madras curry powder, rounded
• 1 coconut milk and 75g fresh coconut, finely grated
• 570ml stock
• 75g creamed coconut, grated
• 2.5 cm cinnamon sticks
• 6 cardamom pods, crushed
• 1 tsp ground fenugreek seeds, rounded
• 1 pinch black pepper
• For the coconut sambal
• 1/2 coconut, flesh only
• 1 medium onion
• ¼ tsp chilli powder
• 2 tsp lemon or lime juice
• ½ tsp salt
• To garnish
• 2 eggs, hard-boiled, halved
• 1 medium onion, quartered then separated out into layers