Lamb curry with coconut milk


Treat yourself with this recipe for lamb curry with coconut milk, as easy and quick to prepare.

Ingredients for 4 people:

  • 800 g of high-ribs (or collar or chest) tolamb
  • 2 apples
  • 1 onion
  • 2 cloves garlic
  • 2 limes juice
  • 20 cl of coconut milk
  • 20 cl of white wine
  • 10 cl cream
  • 2 c. curry powder
  • 1 c. tablespoons flour
  • 4 c. tablespoons olive oil
  • Salt and pepper.

Recipe for lamb curry with coconut milk

  • Brown the top-ribs with olive oil in a casserole.
  • Remove the meat, add chopped onion and chopped garlic, melt over low heat.
  • Add flour and curry, leaving scorch 3 minutes, then add the white wine, 20 ounces of water and boil 2 minutes.
  • Add the coconut milk, stir, put the meat back into the pan, season and cover.
  • 1:30 cook on low heat (45 min cooker), stirring occasionally and adding a little water if necessary.
  • Peel and cut the potatoes into cubes.
  • Add them in the pan 15 minutes before end of cooking with cream and lime juice.

Serve with basmati rice.