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Lamb curry

Nell Nelson from Woman Who Ate Scotland
Nell Nelson's fabulous lamb curry is made with fragrant spices and creamy coconut. Why not invite your neighbours and friends and cook up a curry feast!

Lamb curry

Method

1. Heat the olive oil in a very large pan and fry the onions until soft.

2. Add the tomatoes followed by the spices and the lamb. If using young lamb, it is not necessary to add water, but if the lamb is older, it may require some water.

3. Cover the pan and cook gently until the lamb is tender and the curry is a thick sauce.

4. Stir in the creamed coconut and fresh coriander just before serving.

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Serves: 30

Prep: 30 min
Cook: 1 hr 30 min

Ingredients
1/2 litre Olive oil
2.5kg Onions
2.5g tinned chopped tomatoes
200g garlic cloves, chopped
200g ginger root, chopped
200g Chillies, chopped
3 tbsp Chilli powder
3 tbsp ground turmeric
3 tbsp Salt
2 tbsp ground cumin
2 tbsp ground coriander
5kg boneless lamb, diced
250g creamed coconut, coarsely chopped
1 bunch fresh Coriander, chopped