Ultimate, Prepare Sticky Lamb Coconut Curry Delicious and Healthy

Without fail recipe ultimate Sticky Lamb Coconut Curry easy, bouncy, practical.

How are you my mother, now you get prepare recipe Sticky Lamb Coconut Curry with 13 ingredients and 8 steps. Next this is how to prepare, please carefully carefully.

In cooking there are several level that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no appropriate desired, and many others. Immediately, below are 13 ingredients and 8 stages of easy cooking Sticky Lamb Coconut Curry.

Ingredients all Sticky Lamb Coconut Curry #

1. Prepare 4 : lamb leg steaks- diced & shaken in a bag with a tbsp flour.

2. Needed 1 tbsp : Turmeric.

3. Prepare 1 tbsp : Gara Masala.

4. Prepare 1 tbsp : Cumin.

5. Prepare 1 tsp : Ras El hanout.

6. Prepare : lots of white pepper and salt.

7. Prepare 3/4 cloves : garlic.

8. Prepare 1 tin : coconut milk.

9. Needed 1 : large onion.

10. Needed 1 : large red pepper.

11. Prepare : big handful of spinach.

12. Needed 1 : whole bunch of coriander (optional, or use less if you are not a fan).

13. Needed : Serve with coconut or plain white rice, popadoms and chutney.

If all raw materials Sticky Lamb Coconut Curry it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.

Step by Step Cooking Sticky Lamb Coconut Curry #

1. Chop the onion and fry aggresively in a pot/pan with all the spices for about 4 mins, turn the heat down and add the garlic and continue to cook for a few mins. remove from the pan and set aside..

2. Return the pan to a medium to high heat and add a drop of oil (your choice) add the floury lamb and cook until sealed, add the onions and spices back to the pan with the meat..

3. Open your can of coconut milk but dont shake it up, pour the watery part of the milk into the pan, saving the real thick stuff until the end..

4. Add a little bit of water and allow the meat and spices etc to cook for about 40 mins stirry occasionaly..

5. Once the sauce has thickend, add the diced red pepper and half of your coriander and half of the thick coconut milk and allow to simmer for another 10 mins..

6. Your curry is nearly ready so pop your rice etc on to cook..

7. Once you are nearly ready to dish up add the rest of your coconut milk, spinach and almost all your coriander, saving some leaves to garnish. Bring to the boil then turn off the heat, stir well and serve..

8. Sprinkle with remaining coriander leaves and a few crushed chilli..

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