Goan coconut lamb curry

Name: Goan coconut lamb curry recipe
Yield: 4
Ingredients: 1/4 cup (60ml) grapeseed oil; 8 x 250g lamb neck chops; 1 cup (250ml) chicken stock; 400g can coconut cream; 2 x 400g cans coconut milk; 6 curry leaves, plus extra fried leaves to serve; Juice of 2 limes; 80g shredded coconut, toasted; Steamed rice, to serve; 1/3 cup (80ml) grapeseed oil; 2 garlic cloves; 2cm piece (10g) ginger, peeled, roughly chopped; 2 tsp each ground cumin, ground coriander & ground turmeric; 1 tsp ground chilli; 1 dried red chilli, soaked in boiling water for 20 minutes, drained; 1 red chilli, seeds removed; 2 tsp tamarind paste (from specialty grocers)

Rate now

Jump to recipe

by Matt Moran

Chef and delicious. Produce Awards judge

May 03, 2021

It has great balance - the tart tamarind, aromatic flavour of cumin and coriander, combined with the hit of chilli.

1/4 cup (60ml) grapeseed oil
8 x 250g lamb neck chops
1 cup (250ml) chicken stock
400g can coconut cream
2 x 400g cans coconut milk
6 curry leaves, plus extra fried leaves to serve
Juice of 2 limes
80g shredded coconut, toasted
Steamed rice, to serve

Curry paste

1/3 cup (80ml) grapeseed oil
2 garlic cloves
2cm piece (10g) ginger, peeled, roughly chopped
2 tsp each ground cumin, ground coriander & ground turmeric
1 tsp ground chilli
1 dried red chilli, soaked in boiling water for 20 minutes, drained
1 red chilli, seeds removed
2 tsp tamarind paste (from specialty grocers)

Method

1.

Preheat oven to 160°C. For the curry paste, place all ingredients in a food processor and whiz until smooth. Set aside.
2.

Place oil in a large heavy-based, ovenproof saucepan over high heat. Add lamb neck chops and sear for 3-4 minutes until golden brown on both sides. Remove from the pan and set aside.
3.

Return pan to medium-high heat. Add curry paste and cook, stirring constantly, for 6-8 minutes until caramelised and fragrant. Add the chicken stock, scraping the bottom of the pan with a wooden spoon, and cook for 3-4 minutes until reduced by half. Add coconut cream, coconut milk and curry leaves.
4.

Return the lamb to the pan and bring to a simmer, then cover with a lid, place in the oven and cook for 2 hours-2 hours 30 minutes until the meat falls off the bone.
5.

Stir through the lime juice and sprinkle with toasted coconut and extra fried curry leaves. Serve curry with steamed rice alongside.