This cold stormy winter weather (well, in Cape Town) requires a heartwarming Sunday meal♥️🍲 ...Perfect medicine is this SIBALICIOUS COCONUT LAMB CURRY... Also a great family lunch for this Women's Day... Recipe below:
Prep Time: 10 minutes
Cook Time: 1hr 20min
30 ml (2 T) olive or canola oil
1 kg stewing lamb pieces
3 garlic cloves, crushed
10 ml (2 t) grated ginger
1 large onion, diced
15 ml (1 T) sea salt
15 ml (1 T) korma paste
10 ml (2 t) masala blend or curry powder
15 ml (1 T) dried mixed herbs
30 ml (2 T) tomato paste
4 large tomatoes, peeled and diced or 400 g can peeled and chopped tomatoes
400 g can coconut cream/milk
125 ml (½ cup) chicken or beef stock .
1. Heat the oil in a large heat proof casserole dish until hot. Meanwhile, rub the garlic, ginger and salt well and add the meat in small batches cooking it in the hot oil until well browned. This can take 8 to 10 minutes.
2. Now add the onion and saute for 2 minutes until soft. Make a well in the center and make the add the korma paste, masala blend, and dried herbs and cook for a minute.
3. Add the tomato paste and stir some more. Now add the fresh or canned tomatoes and stir again, (if using canned tomatoes, cook them for 5 minutes). 4. Now stir-in the coconut cream and chicken stock. Partially cover with the lid, leaving a small space for steam to escape and cook for 1 hour to 1 hour 10 minutes until the meat is soft and cooked and the sauce has changed colour and significantly reduced. Remember to stir the curry a few times so that the meat and sauce does not burn or catch at the bottom. Enjoy and serve with brown rice and salads...
If you rinse your meat before cooking, make sure you pat dry it well so that all the excess water is removed. Same thing if the meat was frozen, make sure when defrosted, all the excess water is pat dried.
You can enjoy it with idombolo,pap, rice, pasta etc and any side or salad of your choice.
Enjoy! Stay Home, stay safe, stay warm!! ♥️
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