Recipe: Lamb and coconut curry
Eating Covent Garden | Cook, eat, explore
Eating Covent Garden | Cook, eat, explore
  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings

Ingredients

  • 800 g New Zealand Lamb leg, diced
  • 2 tbsp
  • 4 green cardamom
  • 20 curry leaves
  • 2 tsp oil
  • 2 red onions
  • 2 carrots
  • 4 cloves of garlic
  • 3 tbsp ginger
  • 2 tsp turmeric
  • 1 cinnamon
  • 1 can
  • 8 diced tomatoes
  • 400 g can
  • Rice
  • 1 tsp cumin seeds
  • 2 teaspoons grated ginger
  • 300 g of Basmati rice
  • 550 g of water
  • ½ cucumber
  • 200 g thick plain yoghurt
  • 6 stalks
  • 1 lime
  • 1 bunch coriander
  • 2 spring onions
  • 100 g flaked almonds
  • 2. Heat the oil in a large sauce
  • 7. To prepare the rice, heat a little oil in a saucepan
  • 8. To make the raita, squeeze excess moisture from the cucumber then mix into the yoghurt along with the mint, lime juice and zest

Instructions

Comments

Log in or Register to write a comment.