• 2 tablespoons sunflower oil
  • 1 onion, thinly sliced
  • 2 teaspoons grated fresh root ginger
  • 2 teaspoons crushed garlic
  • 1 teaspoon ground cinnamon
  • 20 curry leaves
  • 2 tablespoons mild curry powder
  • 1 tablespoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 teaspoon chilli powder
  • 625 g (1¼ lb) boneless lamb, cut into chunks
  • 400 ml (14 fl oz) coconut milk
  • 200 ml (7 fl oz) vegetable stock
  • 100 g (3½ oz) fresh coconut, grated
  • 6 tablespoons chopped fresh coriander
  • salt and pepper

Heat the oil in a large, heavy-based saucepan. Add the onion and stir-fry over a medium heat for 4–5 minutes. Stir in the ginger, garlic, cinnamon, curry leaves, curry powder, ground coriander, turmeric and chilli powder. Stir-fry for 2–3 minutes and then add the lamb.

Stir-fry for 2–3 minutes and then stir in the coconut milk and stock. Bring to the boil, season well and cover tightly. Cook over a very low heat (using a heat diffuser if possible), stirring occasionally, for 1½–2 hours or until the lamb is tender. Remove from the heat and sprinkle over the grated coconut and chopped fresh coriander before serving.

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