LAMB & COCONUT CURRY
2 or 3 tbsp canola oil
750g cubed lamb, trimmed of fat
2 onions, chopped
2 cloves garlic, chopped
2cm piece fresh ginger, grated
1 tbsp hot curry powder
400g can diced tomatoes
1/2 cup desiccated coconut
Salt and freshly ground black pepper
Heat oil in a saucepan and brown the cubed lamb for five
minutes in two or three batches, adding more oil to the pan as necessary. Set meat aside.
Add the onion to the pan and cook for 5 minutes, stirring regularly. Add garlic, ginger and curry powder to pan and cook for 1 minute more.
Stir in tomatoes and juice. Return lamb to pan and bring to the boil. Turn down the heat, cover pan and simmer for one hour.
Stir in the coconut and simmer for five minutes more. Season to taste with salt and pepper. Serve hot with steamed rice.
