Fennel Lamb Curry with Coconut
A medium hot curry flavoured with grated coconut and fennel seeds. Set in a fragrant red - brown sauce. Serve with plain rice and some naan bread. You could replace the lamb with beef.
Preparation time: 15 minutes Quantity: serves 4 Cooking time: 1 & 1/2 hours
Ingredients
Curry Paste -
80 g / 3 oz fresh grated coconut or
( 60 g / 2 oz desiccated coconut - soaked in 60 ml boiled water)
1 tablespoons fennel seeds - crushed
2 tablespoons coriander seeds - crushed
1 tablespoon paprika
1 heaped teaspoon turmeric
4 cloves garlic - crushed
2 inch / 4 cm fresh ginger - grated
1/2 red chilli with some seeds - chopped
enough water to mix to paste
Cooking Mix -
2 - 3 tablespoons vegetable oil
1 teaspoon fennel seeds
4 curry leaves or 2 bay leaves
5 - 6 cardamon pods
1/2 cinnamon stick
1 large red onion - chopped
450 g / 1 lb. diced lamb
3 tomatoes - chopped including skin and seeds
550 ml / 1 pint water or stock
seasoning
Tip - for a spicier version use a whole red chilli
Method
- Grind all the ingredients for the paste together with enough water to create a paste.
Tip - either grind the seeds first or pound in a pestle and mortar
- Heat the oil in a large frying or saucepan or wok
- Add the fennel seeds, leaves and pods and allow to cook for half a minute to release their flavour without burning
- Add the onion and cook to soften for a minute
- Add the meat and stir round on a high heat to seal, for approx. 2 - 3 minutes
- Add the paste and mix in well, cook for a further minute
- Add the stock
- Cover with a lid and cook for another hour to 1 & 1/4 hours or until the meat is tender
- If the sauce reduces down to much add up to another 1/4 pint / 150 ml of water during cooking
- Season if needed and serve