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Coconut lamb curry with spinach and crispy shallots

Serves four. Coconut lamb curry with spinach and crispy shallots.

Recipe bywjf.morris
MainLamb
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Total time2 hr 43.5 min
DifficultyModerate
Community ratingNew recipe
Per serving44.1g protein
Representative photograph for Coconut lamb curry with spinach and crispy shallots
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Structure checkedAdaptive recipe data
Serves
4

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Method

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  1. 01

    Read, weigh and prepare

    10 minHands-on

    Read the full method and weigh the listed ingredients. Prepare the meat and vegetables as described in the ingredient list, keeping sauce, starch, garnish and working ingredients separate. Clean hands, boards and utensils after handling raw meat.

  2. 02

    Brown lamb in batches

    14 minHands-on

    Pat lamb dry and season with the listed seasoning. Brown in uncrowded loads in a heavy pan with the listed oil, turning to colour the surfaces. Transfer to a clean plate; it will finish cooking later.

  3. 03

    Soften the vegetables

    10 minHands-on

    Soften curry onion in the curry oil for 10 minutes.

  4. 04

    Add aromatics and spices

    1.5 minHands-on

    Stir in garlic, ginger and chilli for 1 minute, then ground coriander, cumin, turmeric, cinnamon and crushed cardamom pods for 30 seconds.

  5. 05

    Start the curry

    3 minHands-on

    Return lamb with coconut milk and stock. Bring to a gentle simmer and partly cover.

  6. 06

    Cook lamb curry (1)

    29.25 minHands-off · check as directed

    Cook over low heat for 1¾–2¼ hours until lamb is tender. Stir at the timed checks, add listed top-up water if needed and uncover towards the end to thicken.

  7. 07

    Stir and check

    1 minHands-on

    Stir, check the base is not catching and adjust the heat. Add the listed top-up water if needed.

  8. 08

    Cook lamb curry (2)

    29.25 minHands-off · check as directed

    Continue at a gentle simmer until the stated readiness cue is reached.

  9. 09

    Stir and check

    1 minHands-on

    Stir, check the base is not catching and adjust the heat. Add the listed top-up water if needed.

  10. 10

    Cook lamb curry (3)

    29.25 minHands-off · check as directed

    Continue at a gentle simmer until the stated readiness cue is reached.

  11. 11

    Stir and check

    1 minHands-on

    Stir, check the base is not catching and adjust the heat. Add the listed top-up water if needed.

  12. 12

    Cook lamb curry (4)

    29.25 minHands-off · check as directed

    Continue at a gentle simmer until the stated readiness cue is reached.

  13. 13

    Fry crisp shallots

    13 minHands-on

    Fry finely sliced banana shallots in their working oil over medium heat for 10–15 minutes, stirring often. Lift out while golden and drain on kitchen paper; they darken after removal.

  14. 14

    Cool the shallots

    4 minHands-off · check as directed

    Let shallots cool briefly to crisp.

  15. 15

    Finish the curry

    3 minHands-on

    Remove cinnamon and cardamom pods. Stir in spinach until wilted, then garam masala and lime juice. Taste and adjust the listed salt.

  16. 16

    Finish and serve

    2 minHands-on

    Serve hot, finished with coriander and crisp shallots on top.

Equipment check

4 items required

  • Digital scales
  • Appropriate chopping board
  • Probe thermometer
  • Wide frying pan

Check the listed equipment and capacity before you start.

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