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1 kg (2 lb)of lean lamb cubes   
300g (10 oz)carrots, cubed   
300g (10 oz)onions, quartered   
Chopped Coriander for garnish   
some curry leaves   
45 ml (3 tablespoons) curry powder   
30 ml (2 tablespoon) coriander powder   
200ml (1 cup) coconut milk   
400ml (1 3/4 cup) hot water   
1 hot chilli chopped   
Dash of oil   
Pinch of salt


In a hot saucepan add a dash of oil and once boiling add the coriander powder and fry until golden
Add the onions lamb pieces in small batches and brown.
Once all the meat has been browned remove from pan and add a little more oil.
Add curry powder, chillli and onions and cook until golden.
Add the hot water and coconut milk and curry leaves and bring to the boil.
Add the meat and stir every few minutes to prevent sticking.
Add the carrots and simmer until carrots and meat are cooked.
Add more coconut milk or water if the dish starts to dry out too much.
Before serving remove the curry leaves.
Serve with chopped coriander