Ingredients

700 g lamb shoulder meat, diced
1 large onion, chopped
½ tablespoon grated ginger
1 tablespoon minced garlic
¼ cup madras curry paste
1/3 cup flour
2 tablespoons olive oil
250 ml coconut milk
¾ cup water
2 stems green beans, chopped
¼ teaspoon of salt
¼ teaspoon of pepper

Preparation

* Mix flour, salt, and pepper, then roll the lamb until evenly covered. In a saucepan, heat the olive oil on medium heat then cook the lamb until golden brown.

* Add in the ginger, garlic, and onion and stir for about 4 minutes before adding the curry paste and coconut milk and ¾ cup water. Wait until boiling before adding bay leaf.

* Stir and then cover, cooking on low fire for about 1 hour or until meat is tender. Season with salt and pepper and add the green beans then simmer for another 2 minutes. Serve over steamed rice or mashed potatoes. Serve hot and enjoy!

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