Lamb Curry

This is a gentle milky tasting curry. It goes great with white rice.

INGREDIENTS

500g lamb shoulder
600ml carton of buttermilk
2 large onions
3 tomatoes
2 fresh chillies
3cm piece of fresh ginger
4 cloves of garlic
3 tsp coriander powder
3 tsp cumin powder
2 tsp turmeric powder
1/4 cup of tomato paste
200ml coconut milk
Salt to taste
5 table spoons of coconut oil

METHOD

1. Cut meat into 2cm cubes, place in a dish and cover with buttermilk. Leave for over an hour.
2. Slice onions, deseed and chop tomatoes, chillies, ginger and garlic.
3. Heat oil and saute onions, chillie, garlic and ginger till onions go limp.
4. Add lamb and buttermilk and simmer for 10 mins.
5. Lastly add coriander, cumin, turmeric, tomato paste, tomatoes and coconut milk.
6. Stir to combine and simmer for about 5 mins stirring continuously.
7. Serve with hot rice.