#4 Almond and Coconut Lamb Curry Masala

This delicious recipe is a family favourite, the comfort food factor is high with this mild, yet flavourful almond and coconut lamb curry Masala. It’s particularly good to cook in bulk and freeze proportionately when organising the family meals for the week.

Preparation time: less than 15 minutes

Total cooking time: 50 minutes

Serves: 4

Hot and spicy factor: low

Ingredients

8 lamb forequarter or chump rib chops approximately 150 g

Quarter cup olive oil

1 medium onion sliced

1 medium cooking apple peeled and chopped

2 medium carrots chopped

1 tbsp ( if 1 insists) of fresh coriander leaves

3 dry curry leaves

1/2  teaspoon garam masala

1/2 teaspoon ground cumin

1/2 teaspoon turmeric

155g can coconut cream

1 tbsp ground almonds

1 ¼ cups slivered almonds toasted

How to prepare and cook coconut lamb curry

Cut lamb chops and remove excess fat, slice evenly into 3 cm 1 and one quarter inch cubes.

Heat 2 tablespoons of the oil in a heavy base pan cook meat quickly over medium-high heat until fully cooked, then drain on  paper towel.

Heat remaining oil in the pan onions Sarah over medium heat for a few minutes or until soft up to 5 minutes is recommended add meat, apple, carrot commerce face herbs, spices and coconut cream,  heat until the point of boiling.   Then reduce heat to simmer and cook covered for 35 minutes or until the meat is tender stirring ground almonds just before serving and sprinkled with toasted slivered almonds.  Serve this curry with your choice of rice or naan bread accompaniments.