Mutton Curry (Kari Kambing)
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Ingredients
- 800 g diced lamb shoulder
- 400 ml tinned coconut milk
- 2 onion, sliced
- 4 garlic cloves
- 20 g fresh ginger, grated
- 4 tbsp curry powder
- 1 cinnamon stick
- 4 whole cloves
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 779 kcal
- Protein
- 38 g
- Carbohydrate
- 12.1 g
- of which sugars
- 6.5 g
- Fat
- 64.8 g
- of which saturates
- 34.2 g
- Fibre
- 4.6 g
- Salt
- 0.41 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a large pan and fry the onion for 5 minutes until soft.
- 2
Add the garlic, ginger, curry powder, cinnamon stick and cloves and fry for 2 minutes until fragrant.
- 3
Add the lamb shoulder and turn to coat, frying for 5 minutes.
- 4
Pour in the coconut milk and 350ml water, bring to a simmer, cover and cook on a low heat for 70-75 minutes, stirring occasionally, until the lamb is tender.
- 5
Uncover and simmer for a final 10 minutes to thicken the sauce.
- 6
Check the lamb has no pink remaining before serving with rice.
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