A delicious lamb curry, with a creamy and rich sauce - where the lamb can be easily swapped for a red meat of your choice. This curry will have you licking your spoon as you serve! Perfect for a winters night and best served with fluffy rice.

---

Serves: 4

Storage: Keeps refrigerated for up to one week

Difficulty and time: Easy, 1.5 hours

Ingredients

• 4 tablespoons oil
• 1 kg lamb shoulder or roasting meat, diced into 2cm pieces
• 1 onion, finely chopped
• 1 green chilli, cut length ways (remove seeds)
• 4 garlic gloves, minced
• 1/2 inch garlic, minced
• 1/2 tablespoon turmeric
• 1/2 teaspoon red chilli powder (or to taste)
• 1 cinnamon stick
• 1/2 tablespoon raw curry powder
• 1 can coconut cream
• 3 crushed cardamom pods (lightly crushed)
• Salt and pepper to taste
• 2 tablespoons vinegar

Method:

1. Fry onion, ginger, garlic, green chilli, chilli powder and turmeric in oil in a large saucepan over medium heat, until onion is golden and softened and spices are fragrant.
2. Add cinnamon and cardamom pods.
3. Increase heat to high, add lamb pieces, and fry until browned.
4. Add 1 can coconut cream, 1/2 can water and add 1 tablespoon salt (or to taste).
5. Simmer lamb on high heat until sauce becomes thick and darkened, approximately 45 minutes.
6. Once sauce is at desired consistency, place lid, reduce heat and simmer until pools of oil appear at surface.
7. At the last 5 minutes, stir in two tablespoons of vinegar.

Serve with rice and curry of your choice. Enjoy!