Clem’s Lamb Rib Coconut Curry

• 1 kg Woolworths Bulk Free Range Lamb Riblets
• Salt and freshly ground black pepper, to season
• 2 medium sized onions, thinly sliced 
• 1 T each Woolworths Fresh Crushed Garlic, Ginger, Chilli & Turmeric 
• 2 curry leaves
• 2 T Woolworths Mild Curry Spice
• 400 ml Woolworths Asian Coconut Milk
• 2 green chillies, split down the middle

For the coconut sprinkle:

• 2 T canola oil    
• 2 cloves garlic, finely grated
• 1 sprig curry leaves
• 5 cm piece of ginger, finely grated
• 1 cup Woolworths Desiccated Coconut
• Salt to taste  
• 3 x 250 g Woolworths Heat & Eat Coconut Jasmine Rice

1. Season the lamb with salt and freshly ground black pepper and set aside while heating oil over a medium heat. Add the lamb and brown evenly, cooking in batches if your pan isn’t big enough, 
2. Set the lamb aside and drain off half the oil. Add the onions and season with salt then slowly cook until brown and softened. Add the garlic, ginger, chilli and turmeric along with the curry leaves and cook until it becomes fragrant, about 1 minute. 
3. Add the curry spice and toast for a minute before pouring in the coconut milk, returning the lamb to the curry sauce.
4. Cover with a lid and slowly cook until the lamb becomes tender, almost falling off the bone. 
5. While the lamb is cooking prepare the coconut sprinkle by heating the oil over a medium heat. Add the garlic, ginger and curry leaves to the oil and toast for 30 seconds before adding the coconut. 
6. Continuously stir to evenly toast the coconut until it becomes golden brown and remove from the pan to prevent the coconut from burning. 
7. Season with salt to taste and set aside to cool. The coconut can be stored on a zip seal bag in the fridge and simply sprinkled over dishes when needed. 
8. Heat the jasmine rice according to the packet instructions and serve with the lamb curry and the coconut sprinkle. Garnish with fresh coriander and serve.