4 lamb leg steaks
Level tablespoon flour
2 tablespoon vegetable oil
200ml chicken stock
125ml small tin coconut cream
Half bunch fresh coriander
Stick cinnamon bark
1 fat clove of garlic
2 centimeter portion of root ginger
2 star anise
1 level tsp turmeric
1 tsp garam masala
Level tsp salt
2 small thin green chillies
1 small fresh lime
Prep to Cook: Chopping board, veg knife, potato peeler, garlic press, tin opener, jug, teaspoons.
Prep: 1. Prep the vegetables:
Peel the carrots and trim ends
Using a peeler press firmly and shred ribbons from the carrot
Keep making ribbons until the carrot is used up
Store the carrot ribbons to use later
Trim the leek roots and shoots
Wash the greener end to ensure no soil remains trapped
Slice the leek into circles about half a centimetre thick
Trim chillies removing the stalks
Split the chillies and scrape away the seeds (too hot to use!)
Dice the chillies
Peel garlic and grate or pass through garlic press
Peel ginger and slice thinly
2. Prep the spices
Measure the turmeric and garam masala and salt and place with bark and star anise
Wash the coriander in cold water and put some on one side for decoration
Dice remaining fresh coriander ready to use when serving
3. Prep the curry:
Prepare the meat – sprinkle the steaks with flour on both sides
On the hob in a deep sided frying pan, fry spices with oil
Add the garlic and ginger and chillies and stir well
Add the sliced leeks and continue frying until golden tinges appear
Add the floured lamb steaks and fry until colour changes stirring well
Pour in the stock and most of the coconut cream
Stir thoroughly to clean the pan base thus gaining flavours
Cover with foil or a lid and simmer very gently for 25 – 35 minutes
Test the lamb – it should be firm but remain pink in the centre
Serve the meat onto the plate
Immediately return the juices to the hob removing the bark and star anise
Add 100ml water and the remaining coconut cream.
Stir in the carrot ribbons and bring to the boil
Simmer for 2 minutes only
Serve the vegetables mixture with the meat
Sprinkle with fresh coriander and a good squeeze of lime juice.
Lamb and coconut cream curry is hot yet fragrant, bursting with mid range flavours and delicious when served with rice or new potatoes. The carrot ribbons add a beautiful colour and texture and really make this recipe special.
You can use coconut milk instead of the coconut cream. Reduce the stock in this case to 100ml.
Cooks Know How: You will experience handling meat portions and you will prepare a range of vegetables. You will mix spices with chilli to get a great flavour. You will see how frying off the meat and veg provides a wonderful golden glaze on the base of the pan that can be dissolved (by rubbing a wooden spoon over the browny bits) to give deeper colour and richer flavour to the sauce. Of course it also makes washing the dish easier too.
You could use diced lamb for this recipe rather than leg steaks. It might make the price a little cheaper. You can also add vegetables such as diced sweet potato or squash. Keep the carrot ribbons in as these are a special part of this recipe.