A large, roasted leg of lamb is always on my Eid table, but this year, I decided to change it up by cooking the lamb in a fragrant coconut curry. You can prepare this the night before or the morning of Eid, let it just simmer away on the stove before lunch, and you’ll have a perfectly tender lamb that melts in the mouth. Serve it over buttery basmati rice or with naan and your favourite atchar on the side – Fatima Saib
Easy
Serves: 6
Preparation time: 30 minutes
Cooking time: 2 hours 30 minutes
Ingredients:
- 1.5 kg Woolworths Deboned Leg of Lamb (debone at the butcher counter or at home)
- Salt and pepper, to taste
- 2 T Woolworths Ghee
- 1 large onion, finely sliced
- 1 T crushed garlic
- 1 T crushed ginger
- 1 T crushed green chilli
- 1 T Woolworths Ground Coriander
- 1 T Woolworths Ground Cumin
- 1 t Woolworths Turmeric
- 1 x 400 ml tin Woolworths Coconut Cream
- 2 large tomatoes, grated
- 1 cup beef stock
- 1 kg Woolworths Baby Potatoes
- Woolworths Fresh Coriander, to serve
- Woolworths Basmati Rice, to serve
Cooking instructions:
- Prepare the lamb by drying it with a paper towel and season with salt and pepper.
- Heat the ghee in a large 24 cm casserole pot with a lid and place the lamb in the pot. Brown on all sides, about 5–10 minutes.
- Remove the lamb from the pot and set aside. Add the onions, garlic, ginger, chilli, and spices to the pot and cook for 15 minutes until the onions are braised in the spices.
- Carefully add the lamb back to the pot and pour in the coconut cream, tomatoes and stock. Bring to a gentle simmer. Cover and cook on low heat for 1 hour, then add the baby potatoes. Cook for another 30 minutes to 1 hour until the lamb is tender and the potatoes are cooked.
- Remove the lamb and slice into pieces, place on a platter along with the potatoes and pour the gravy over. Garnish with coriander and serve with rice.