Ingredients:
1 Boneless lamb Shoulder, cut into 3cm (1 in) cubes
1 tbsp olive or coconut oil
1 small onion, peeled and cut into 6mm (¼ in) cubes
3 garlic cloves, minced
1 medium potato, cut into 12mm (½ in) cubes or 12 baby potatoes cut into halves
1 red bell pepper, cut into thin slices
4 tbsp yellow curry powder
pinch cayenne pepper
500ml (2 cups) lamb, chicken or vegetable stock
400 ml tin coconut milk
cashews nuts and coriander (cilantro) leaves, to garnish
Method:
Place a frying pan over medium heat. Once hot add the oil and use to fry the onion and garlic for about 8 minutes, until the onion begins to caramelize. Add the lamb and stir-fry for about 5-6 minutes, until the pieces are nicely caremelized on the outside.
Now add the potatoes, red pepper, curry power cayenne pepper and continue to cook for 5 minutes. Turn the ingredients into a casserole dish and add the stock and coconut milk.
Transfer to an oven pre-heated to 175C and cook for 90 minutes. Serve accompanied by rice and garnished with the cashew nuts and coriander leaves.
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