This is more like a curry stew. I liked the addition of roasted potatoes (always a winner) and the lamb wasn't chewy at all. I added more coconut milk than the recipe, go with your gut I say.
Ingredients
3 tbsp neutral oil, such as sunflower
1 ½ tsp garam masala
1 tsp ground black pepper
½ tsp ground Kashmiri chilli
½ tsp ground turmeric
½ tsp ground cardamom
1 large onion, diced
2 tbsp grated garlic
2 tbsp grated ginger
500g diced lamb, excess fat trimmed
Sea salt
½ cup water
1 large Russett potato, peeled and cut into 2.5 cm cubes
1 cup plain unsweetened coconut milk
2 tbsp fresh lime juice
2 tbsp chopped fresh coriander
Method
Heat 2 tbsp of the oil in a medium pot with a heavy lid over medium heat.
Add the garam masala, black pepper, Kashmiri chilli, turmeric, cardamon, and sauté until fragrant, 30 to 45 secs.
Add the onion and cook until soft, 4 to 5 mins.
Stir in the garlic and ginger and cook for 1 min.
Fold in the lamb and sauté until it starts to brown, 8 to 10 mins.
Add the water and ½ tsp salt.
Bring to a boil over medium-high heat.
Reduce to a simmer, cover, and cook until the lamb is tender about 1 hour.
While the lamb cooks, preheat the oven to 200C.
Toss the potatoes with 1 tbsp oil and ½ tsp salt, spread them out onto a baking tray and roast for 25 to 30 mins.
OR air fryer the potatoes (200C for 20 mins).
Once the lamb is cooked, stir in the coconut milk and lemon juice.
Add the potatoes and garnish with the coriander.
Comments