Sri Lankan Curry

Sri Lankan Curry
3                    Cardamom pods
1 Tsp           Coriander seeds
600g           Neck of Lamb, cut into cubes
2 Tbsp        Veg Oil
300g           Onion, chopped
2 Tbsp         Flour
1 clove         Garlic, grated
1 Tsp            Curry powder
½ Tsp          Fenugreek powder
5cm              Cinnamon stick
500ml         Stock
100g            Coconut cream, grated
1 Tsp            Pickled lemon or mango, chopped very small
Coriander leaves

Heat small pan and dry fry the cardamom and coriander seeds, let it cool down then ground to a powder.

Add oil to a large pan and brown the meat. Add the onion and cook on a low heat until the onion is soft.

Sprinkle with flour and cook for a further 2 minutes.

Add the garlic, curry powder, fenugreek powder, cinnamon, grinned cardamom, coriander and cook for a few minutes. Pour in the stock and simmer for 1 hour.

Add the grated coconut cream and simmer for 10 minutes.

Add salt if required. Add pickled lemon and cook for 5 minutes.

Sprinkle with coriander leaves before serving.


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