My Coconut & Lamb Curry ' Recipe

Name: My Coconut & Lamb Curry '
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tsp veg oil; 1 Onion Chopped; 3 clove Minced Garlic; 1 tsp of fresh diced Ginger; 1 dried Chilli; 1 tsp Cumin powder; 1 1/2 tbsp Tumeric powder; 1 tbsp Garam Masala Powder; 4 Tomatoes roughly cut small; 400 grams of Lamb , i used leftover lamb; 400 ml Coconut Milk; 1 Apple peeled and diced; 1 tbsp Flour; 1 can small new potatoes; 1 chicken stock cube; 1 pints boiled water; 1 tbsp Apple sauce, ie make your own, or buy a jar; 200 grams Plain Yogurt; 1 Salt & Pepper to your taste

Servings: persons

2 tsp veg oil
1 Onion Chopped
3 clove Minced Garlic
1 tsp of fresh diced Ginger
1 dried Chilli
1 tsp Cumin powder
1 1/2 tbsp Tumeric powder
1 tbsp Garam Masala Powder
4 Tomatoes roughly cut small
400 grams of Lamb , i used leftover lamb
400 ml Coconut Milk
1 Apple peeled and diced
1 tbsp Flour
1 can small new potatoes
1 chicken stock cube
1 pints boiled water
1 tbsp Apple sauce, ie make your own, or buy a jar
200 grams Plain Yogurt
1 Salt & Pepper to your taste

1
INGREDIENTS
2
Heat up the oil in a large pan, then add the onions and fry for 1 minute
3
After 1 min, add the garlic,Ginger and cut up chilli.and the lamb if its Raw cut into small pieces and fry for 1 minute.
4
Turn heat down and simmer for a few moments until the onions have gone brown in colour.
5
Add the garam masala powder and fry for 30 secounds, then add the tomatoes
6
Add the whole can of Coconut Milk and stir in then add your cooked lamb and stir
7
Add the chopped up Apple and Apple sauce stir in
8
Add the potatoes and the pint of water stir all in
9
Simmer for up 1 hour and keep stirring throughout .then just before serving add the yogurt too stir in and mix well.
10
Serve on a bed of Basmati Rice.

779

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tsp veg oil, 1 Onion Chopped, 3 clove Minced Garlic, 1 tsp of fresh diced Ginger, and more.

Yes, My Coconut & Lamb Curry ' falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

My Coconut & Lamb Curry '

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions