Bilby Bites - the food blog from Bilby Marketing

Spiced Coconut Lamb with Coriander

Taken from the Sainsbury's Magazine back in December 1999, this recipe is relatively easy to put together. The spices are subtle, making it mild, but still very tasty. I have made this on several occasions and enjoyed it every time.

Ingredients

  • 50g creamed coconut, chopped or crumbled
  • 900g lean lamb, trimmed and cut into bite-sized pieces
  • 15g coriander leaves, coarsely chopped
  • 25g butter
  • 2 medium onions, peeled and finely sliced
  • 8 whole green cardamom pods
  • 3-4 cloves garlic, peeled and crushed
  • 5cm piece fresh ginger, peeled and grated
  • 1 level tspn ground turmeric
  • 2 level tspns ground cumin
  • 1 level tspn mild chilli powder
  • 1 x 284ml carton single cream
  • 50g sultanas
  • juice 1/2 lemon
  • salt

Method

  • This serves 4-6 people. You will need a 25.5cm (10in) flameproof casserole dish or a frying pan with a lid.
  • Melt the butter in the casserole dish or frying pan. Add the onions and fry on a low heat until softened.
  • Split the cardamom pods and remove the seeds. Discard the pods, place the seeds in a pestle and mortar and crush. Stir the garlic, ginger, turmeric, cumin, chilli powder and crushed cardamom seeds into the softened onion and fry for a couple of minutes to draw out the flavours.
  • Add the lamb to the onion and spices, coating the pieces in the buttery mix. Stir in 275ml of cold water, the cream and a 1/2 a level teaspoon of salt. Bring up to a simmer, then cover and cook gently for 1 hour until the meat is tender.
  • At this point you can either transfer the casserole dish into the oven for an hour at 180°C (Gas Mark 4, 350°F) or leave it on the hob in a frying pan for the same time. Don't worry if the mixture separates as this will come together later.
  • Just before serving, heat the lamb over direct heat for 30 minutes until piping hot, then add the chopped or crumbled coconut and sultanas, stirring gently until the sauce thickens. Add the lemon juice, stir in the coriander leaves and serve.