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In a hot saucepan add a dash of oil and once boiling add the coriander powder and fry until golden Add the onions lamb pieces in small batches and brown. Once all the meat has been browned remove from pan and add a little more oil. Add curry powder, chillli and onions and cook until golden. Add the hot water and coconut milk and curry leaves and bring to the boil. Add the meat and stir every few minutes to prevent sticking. Add the carrots and simmer until carrots and meat are cooked. Add more coconut milk or water if the dish starts to dry out too much. Before serving remove the curry leaves. Serve with chopped coriander This dish is lovely with a sticky rice side dish. |
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