Prep Time: 30 mins | Marinating Time: 2 – 4 hours | Cook Time: 2 hours | Servings: 4
Ingredients
- 2 boneless Welsh Lamb Shoulders
- 450g Llaeth Y Llan Coconut Yogurt
- Vegatable Oil, Butter or Ghee
- 2 x Onions
- 2 tsp Dry Curry Powder
- 1 tsp Nutmeg
- 1 tsp Dry Cumin
- 1 tsp Dry Coriander
- 1 tsp Dry Turmeric
- 1 tsp Dry Chilli Powder
- ½ tsp Dry Ginger
- Salt & Pepper to taste
- 4 x Garlic Cloves
- 1 tin Chopped Tomatoes
- 750ml Water
- Fresh Coriander for garnish
- 2 cups Basmati Rice
Instructions
- Dice the welsh lamb to preferred size. In a medium bowl, add the lamb and the coconut yogurt and massage into the lamb. Cover the bowl with clingfilm and allow 2 – 4 hours to marinate.
- Dice the onions and garlic.
- Take the lamb from refrigeration, preheat a large frying pan and add the vegetable oil. Add all the dry spices and gently stir for 1 min ensuring not to burn the spices, then add the onion and garlic and allow to cook until fragrant.
- Add the lamb and marinated sauce to the pan and stir in until the spices, onion and garlic are well mixed.
- Add the chopped tomatoes and water then bring to the boil, stirring occasionally.
- Reduce to a low heat and cover with a lid, simmering for about 2 hours or until the lamb is tender, adding small amounts of water as the sauce reduces.
- Add the basmati rice to water and cook until done.
- Serve and enjoy.
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