Sri Lankan Curry with Coconut Sambal
|1½ lb (700 g) shoulder or neck fillet of British lamb (weighed after trimming), cut into cubes|
|3 tablespoons groundnut or other flavourless oil|
|2 onions, chopped small|
|1 large clove garlic, crushed|
|1½ heaped tablespoons plain flour|
|1 rounded tablespoon Madras curry powder|
|milk from 1 fresh coconut|
|3 oz (75 g) fresh coconut, finely grated|
|about 1 pint (570 ml) stock|
|3 oz (75 g) creamed coconut, grated|
|1 inch (2.5 cm) cinnamon stick|
|6 cardamom pods, crushed|
|1 rounded teaspoon fenugreek powder|
|salt and freshly milled black pepper|
|For the coconut sambal:|
|flesh of ½ fresh coconut|
|1 medium onion|
|¼ level teaspoon chilli powder|
|2 teaspoons lemon or lime juice|
|½ level teaspoon salt|
|2 hard-boiled eggs, halved|
|1 medium onion, quartered then separated out into layers|
|Pre-heat the oven to gas mark 2, 300°F (150°C).|
|Oven temperatures and Conversions|
|Click here for information|
|There is no list of equipment specified for this recipe.|
This recipe is taken from Delia Smith’s Summer Collection.
First, heat 1 tablespoon of the oil in a large casserole, then add the onions and garlic and cook gently to soften for 5 minutes. Next, heat the remaining 2 tablespoons of oil in a frying pan and, when it's nice and hot, quickly brown the cubes of meat (you will have to do this in two batches). Then sprinkle the flour and curry powder over the onions in the casserole and stir to soak up the juice, then cook gently for 2 minutes. Now pour the coconut milk into a measuring jug and make up to 1¼ pints (725 ml) with stock and slowly pour this into the casserole, stirring all the time.
Next, stir in the grated fresh and creamed coconut and transfer the browned meat to the casserole. Finally, add the spices and season with salt and pepper. Bring up to simmering point, cover and cook in the centre of the oven or on a low simmer on top of the stove for 2 hours.
To make the coconut sambal, quite simply grate the coconut and the onion straight into a bowl, then sprinkle in the chilli powder, the lemon or lime juice and the salt. Stir to get everything nicely blended, then sprinkle just a tiny dusting of chilli powder over the top, cover and chill slightly until needed. Five minutes before the end of the curry's cooking time, remove the cinnamon stick and stir the hard-boiled eggs and onion pieces into the curry to warm through (the onions are not meant to be cooked).
Serve with the coconut sambal and Spiced Pilau Rice with Nuts.
Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
Copyright © 2009 Delia Smith/New Crane Internet Limited, ALL RIGHTS RESERVED.
I've always loved the fragrant flavour of spiced pilau rice, and could easily eat it just on its own, adding nuts to give it some crunch. However, it's also an excellent accompaniment to any spiced or curried dish.
Most Popular recipes
- Oven-baked Lamb Chops with Onion and Rosemary Sauce
- Shepherd's Pie with Cheese-crusted Leeks
- Roast Lamb with Garlic and Rosemary and Rosemary and Onion Sauce
26 May 2015 17:35
26 May 2015 12:47
|Food and travel||
25 Apr 2015 22:23
|Can Anyone Help?||
26 May 2015 12:31
01 Mar 2015 15:04
26 May 2015 14:37
16 May 2015 20:21