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Fragrant Lamb Stew

ingredients

serves 6
150 g (6 oz) creamed coconut
500 ml (18 fl oz) hot water
1 kg (2 lb) lamb, cut into 2.5 cm (1 in) cubes
2 - 3 green chillies
2.5 cm (1 in) ginger, cut into thin strips
2 large onions, diced
5 cm (2 in) piece of stick cinnamon
6 cloves
2 cardamom pods
6 - 7 curry leaves
7.5 g (1 1/2 tsp) salt
30 g (2 tbsp) Ghee (Clarified Butter)
1 small onion, finely chopped
2.5 g (1/2 tsp) freshly milled pepper
15 g (1 tbsp) flour

method

1. Blend together the coconut and water until smooth.

2. In a large saucepan, put the lamb, chillies, ginger, onions, cinnamon, cloves, cardamom, curry leaves, salt and about 450 ml (l6 fl oz) of the coconut milk and bring to boil. Cover, lower heat and simmer for 45 minutes.

3. Add the remaining coconut milk and cook for a further 10 minutes. Remove from the heat.

4. In a small pan, heat the ghee and fry the onion until lightly browned.

5. Add the pepper and the flour and, stirring constantly, mix the flour with the fried onion and ghee.

6. Add a little of the meat gravy and mix until smooth.

7. Add this to the stew and, stirring constantly, bring to the boil.

8. Serve hot with rice.

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