Chili Lamb And Coconut Curry
Ingredients
- 2 oz desiccated coconut
- 7 floz milk
- 3 lb shoulder of lamb boned
- 4 tbsp vegetable oil
- 4 sticks celery cleaned and trimmed
- 1 onion skinned and sliced
- 8 oz cooking apples skinned and sliced
- 1/2 level tsp chili powder
- 1 level tsp ground cinnamon
- 4 level tbsp flour
- 3/4 pint chicken stock
- salt and freshly ground pepper
- chopped fresh parsley to garnish
Instructions
- Bring the coconut to the boil in the milk and 200 ml (7 fl oz) water. Remove from the heat and leave to infuse for 30 minutes. Strain into a jug, pressing The coconut to extract all the juice.
- Cut up the lamb into 2.5 cm (1 inch) cubes, discarding excess fat. Brown in hot oil in a flameproof casserole, then remove.
- Cut the celery into 5 cm (2 inch) long pieces and brown with the onion and apple in the residual oil.
- Stir in the spices and flour. Gradually stir in the stock, coconut milk and seasoning and bring to the boil.
- Replace meat, cover and cook in the oven at 180°C (350°F) mark 4 for about 1 1/4 hours. Garnish with parsley.
Calories: 631 kcal
Carbohydrates: 26 g
Protein: 49 g
Fat: 37g
Saturated Fat: 15 g
Trans Fat: 1 g
Cholesterol: 145 mg
Sodium: 313 mg
Potassium: 982 mg
Fiber: 5 g
Sugar: 12 g
Vitamin A: 238 IU
Vitamin C: 5 mg
Calcium: 111 mg
Iron: 5 mg