Lamb Curry
Succulent lamb bathing in a cream of coconut milk and spices, this recipe for the Indian-inspired lamb curry is just what you need to warm up a wintry evening.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at foodnetwork.co.uk.
Cooking tools:
- Saucepan
- Mortar and pestle
- Food processor
- Chef's knife
- Cutting board
- Slotted spoon
- Wooden spoon
- Stove
Ingredients
- 75ml vegetable oil
- Spice paste, recipe follows
- 2 cardamom seeds
- 3 cloves
- 1 (4cm ) piece cinnamon
- 1 (2cm ) piece fresh galangal, smashed
- 2 lemongrass stalks, bruised
- 3 salam leaves (optional)* see note
- 900g lamb or lamb innards
- 1.5L coconut milk
- 5 red chillies, chopped
- 10 shallots, chopped
- 5 cloves garlic, peeled
- 5 candlenuts
- 1 (2cm) piece fresh ginger, chopped
- 1 (2cm) piece fresh turmeric, chopped
- 2 tbsps coriander seeds
- 1/2 tbsp anise seeds
- 15 black peppercorns
- 1/4 tbsp fennel seeds
- Salt
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