This is a filling soupy stew that I call a stoup. It's a meal in a bowl.
Ingredients
| 400 g | Lamb, diced (Main) |
| 2 | Lamb shanks (Main) |
| 3 | Garlic cloves |
| 1 knob | Fresh ginger, large |
| 1 bunch | Coriander, large, leaves and stalks, plus extra leaves chopped to serve |
| 1 bunch | Mint, large, plus extra leaves chopped to serve |
| 5 | Curry branches, leaves only |
| 1 tsp | Ground cardamom |
| 1 tsp | Ground coriander |
| 1 tsp | Ground cumin |
| 1 tsp | Garam masala |
| 1 tsp | Ground turmeric |
| 1 tsp | Freshly ground black pepper |
| 1 ¼ cups | Coconut milk |
| 1 | Onion, finely chopped |
| 2 stalks | Celery, finely chopped |
| 1 Tbsp | Mustard seeds |
| 2 | Bay leaves |
| 1 | Cinnamon stick |
| 3 | Tomatoes, chopped |
| 3 cups | Lamb stock, reserved from cooking meat |
| 1 | Lime, zest and juice |
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Directions
- Cover diced lamb and lamb shanks with cold water, and simmer for 45 minutes (removing any scum from the surface as you go). Reserve 2-3 cups stock.
- Blitz garlic, ginger, coriander and mint, curry leaves, the ground spices and¼cup of the coconut milk in a food processor to form a smooth curry paste.
- In a little oil, gently fry onion and celery with mustard seeds, bay leaves and cinnamon stick. Add the curry paste and chopped tomatoes and cook until soft. Add the meat and 2-3 cups of the lamb stock, the remaining cup of coconut milk and the zest and juice of a lime and simmer 1½ hours until meat is tender and the stoup thick.
- To serve, remove the bones and hard spices, season with salt and lime juice and garnish with the extra chopped mint and coriander.
