Lamb Curry with Coconut Milk

Serves : 6 people

Preparation : 30 minutes

Cooking : 1 hour

Ingredients

2.6 lb of lamb shoulder
1 white onion large
2 garlic
2 curry in powder or paste form (be careful with the dosage in this case; be sure to follow the instructions on the container)
1 ¾ cup of coconut milk
1 ¾ cup of water
2 sliced almonds
0.7 oz of butter
2 tomatoes ripe or canned
2 apples
1 mango
1 banana
5 fresh cilantro
2 sunflower oil
salt, pepper

Kitchen utensils
chef's knife
cast-iron casserole

Instructions

Peel and finely chop the onion. Peel and crush the garlic cloves.
Cut the meat into large pieces.

Heat the oil in a large Dutch oven, and sear the meat on all sides.
Season with salt and pepper, and let it brown slightly.

Add the curry powder, garlic, and onion.
Sauté for a few minutes, then add the coconut milk and water.

Bring to a boil and simmer for 40 minutes over very low heat.

Meanwhile, toast the almonds in a skillet with the butter.
Set aside.

Remove the seeds from the tomatoes (if they are fresh), then dice the flesh into small cubes.

Peel the fruit. Core the apple and remove the pit from the mango.
Cut all the fruit into small pieces.

Add the fruit to the pot.
Let it simmer for another 20 minutes, then season with salt and pepper to taste.

Spoon the curry into a serving dish.
Top with tomatoes, toasted almonds, and cilantro leaves.
Enjoy this lamb curry piping hot with basmati or Thai rice.