Lamb and Coconut Curry

    4 hours 30 minutes

    A gorgeous lamb curry that makes use of lamb neck which is often unappreciated. The lamb is first marinated in a spice blend then simmered in coconut milk.

    4 people made this

    Serves: 4 

    • 12 lamb necks
    • 3 tablespoons olive oil
    • 1 small carrot, grated
    • 6 small roma tomatoes, chopped
    • 250ml coconut milk
    • 50ml fish sauce
    • 50ml fish stock
    • 400ml water
    • 1/2 cup fresh coriander leaves
    • 1/2 cup parsley, chopped
    • 1 star anise
    • coriander leaves and lime wedges to serve
    • Marinade
    • 2 teaspoons fresh ginger, grated
    • 2 small cloves garlic, crushed
    • 1 birdseye chilli, finely chopped
    • 1 tablespoon brown sugar
    • 1/4 teaspoon turmeric
    • 1/2 teaspoon cinnamon
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • a few saffron threads
    • 1 kaffir lime leaf, shredded

    Preparation:30min  ›  Cook:2hours  ›  Extra time:2hours marinating  ›  Ready in:4hours30min 

    1. Mix the ingredients for the marinade together in a mortar and pestle. Rub the marinade over the lamb pieces and leave for 1-2 hours.
    2. Heat oil in a large, heavy pan and brown the lamb in batches. Place lamb and other remaining ingredients except coriander leaves and lime wedges into the pan, cover and cook on very low heat for 1 hour.
    3. Remove lid and cook one further hour or until liquid has reduced and meat is tender. Garnish with coriander and serve with rice, with the lime wedges on the side.

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