Serves 4
700g shoulder or neck fillet of lamb (weighed after trimming), cut into cubes
2 onions, finely chopped
1 large clove garlic, crushed
3 TBS groundnut oil
1 rounded TBS Madras curry powder
75g fresh coconut, finely grated
75g creamed coconut, grated
Milk from 1 fresh coconut
Approx. 570ml stock
2.5cm whole cinnamon stick
6 cardamom pods, crushed
1 rounded tsp fenugreek powder
Salt and freshly ground black pepper
To garnish:
2 hard-boiled eggs, halved
1 medium onion, quartered then separated out into layers
Pre-heat the oven to 150C/gas mark 2. First heat 1 TBS of the oil in a large casserole, then add the onions and garlic and cook gently to soften for 5 minutes. Next heat the remaining 2 TBS of oil in a frying pan and, when it’s nice and hot, quickly brown the cubes of meat (you will have to do this in 2 batches). Then sprinkle the flour and curry powder over the onions in the casserole and stir to soak up the juice, then cook gently for 2 minutes.
Now pour the coconut milk into a measuring jug and make up to 725ml with stock and slowly pour this into the casserole, stirring all the time. Next stir in the grated fresh and creamed coconut and transfer the browned meat to the casserole. Finally add the spices and season with salt and pepper. Bring up to simmering point, cover and cook in the centre of the oven or on a low simmer on top of the stove for 2 hours. Approx. 5 minutes before the end of the cooking time, remove the cinnamon stick and stir the hard-boiled eggs and onion pieces into the curry to warm through (the onions are not meant to be cooked). Serve with a large green salad.
