DOMINIQUE'S LAMB CURRY
Serves 6
3 large onions
2kg lamb, cut into 8-10cm pieces
4 garlic cloves, sliced
200g ginger, grated
4 soup spoons of curry powder
1 bouquet of fresh coriander
1 small tin of tomato concentrate paste
800ml coconut milk
800ml of coconut cream
1 bouquet garni (3 sprigs flat-leaf parsley, 6 sprigs fresh thyme,3 fresh bay leaves, tied together with kitchen string)
2 star anise
200g grilled peanuts, crushed
100ml extra-virgin olive oil
Salt and Pepper
1. Coarsely chop the 3 onions and set aside.
2. Heat the olive oil in a large flame-proof casserole over medium-high heat.
3. Cook meat in batches, stirring occasionally, until brown (9-12minutes) adding more oil if necessary.Transfer to a bowl and set aside.
4. Cook the onions in a large pan, until transparent.
5. Add the grated ginger to the cooking onions.
6. Add the tomato paste and the coconut milk.
7. Puree it all with an electric blender (I have used a hand-held blender).
8. Add the meat, the star anis, bouquet garni and the coconut cream.
9. Bring to the boil over a medium heat, then reduce the heat to low and simmer until the sauce thickens and the meat is tender (2 -3hours)
10. Season generously to taste, remove from the heat.
11. Add on top the peanuts and the coriander, finely chopped.
12. Stop tasting the sauce because it's already delicious and your guests might not have enough...
13. Serve with rice.
3 large onions
2kg lamb, cut into 8-10cm pieces
4 garlic cloves, sliced
200g ginger, grated
4 soup spoons of curry powder
1 bouquet of fresh coriander
1 small tin of tomato concentrate paste
800ml coconut milk
800ml of coconut cream
1 bouquet garni (3 sprigs flat-leaf parsley, 6 sprigs fresh thyme,3 fresh bay leaves, tied together with kitchen string)
2 star anise
200g grilled peanuts, crushed
100ml extra-virgin olive oil
Salt and Pepper
1. Coarsely chop the 3 onions and set aside.
2. Heat the olive oil in a large flame-proof casserole over medium-high heat.
3. Cook meat in batches, stirring occasionally, until brown (9-12minutes) adding more oil if necessary.Transfer to a bowl and set aside.
4. Cook the onions in a large pan, until transparent.
5. Add the grated ginger to the cooking onions.
6. Add the tomato paste and the coconut milk.
7. Puree it all with an electric blender (I have used a hand-held blender).
8. Add the meat, the star anis, bouquet garni and the coconut cream.
9. Bring to the boil over a medium heat, then reduce the heat to low and simmer until the sauce thickens and the meat is tender (2 -3hours)
10. Season generously to taste, remove from the heat.
11. Add on top the peanuts and the coriander, finely chopped.
12. Stop tasting the sauce because it's already delicious and your guests might not have enough...
13. Serve with rice.