Ingredients
- 2 tablespoons olive oil
- 3 lbs. lamb shoulder, cut into 2-inch cubes
- ½ cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 teaspoons best-quality curry powder
- ½ teaspoon freshly grated nutmeg
- ½ teaspoon ground cumin
- ½ teaspoon ground cloves
- ¼ teaspoon cayenne pepper
- 2 cups beef stock
- 1 cup tomato sauce or diced tomatoes
- ¼ cup orange marmalade
- ¼ cup mango chutney
- ¼ cup coconut milk
- 2 tablespoons fresh lemon juice
- ½ cup golden raisins
- toasted unsweetened coconut, for garnish
- 3-4 cups cooked white rice
Directions
Heat 1 tablespoon of the oil in a flameproof casserole or dutch oven. Brown the lamb, in batches, over medium-high heat, and set aside.
Add the remaining oil and sauté the onion, garlic, and ginger over medium heat, 5 minutes. Then stir in all the spices.
Stir in the stock, tomato sauce, marmalade, chutney, cream of coconut, lemon juice, and salt. Return the lamb to the casserole.
Sprinkle the mixture with the raisins, and bring to a boil. Lower the heat, cover, and simmer for 1 ½ hours.
Sprinkle the curry with toasted coconut, and serve over rice.
4-6 portions.