Spiced lamb curry with coconut cream

Ingredients

for 3 servings

• Cubed shoulder of lamb650 g (22.9 oz)
• Coconut cream200 g (7.1 oz)
• Ghee30 g (1.1 oz)
• Chopped shallot30 g (1.1 oz)
• Tomato purée25 g (0.9 oz)
• Garam masala spices5 g
• Ginger5 g

Directions

1. In a casserole, heat the ghee over high heat and sear the lamb cubes on all sides until nicely colored, then set them aside.
2. In the same casserole, cook the chopped shallot over medium heat until translucent.
3. Add the tomato paste and the garam masala and ginger spices, then toast for 1 minute, stirring.
4. Return the lamb to the casserole, pour in the coconut cream and 200 ml of water, then mix well.
5. Cover and simmer gently for 1 hr 15, until the meat is meltingly tender, stirring from time to time.
6. Uncover at the end to reduce the sauce if needed, adjust the seasoning and serve piping hot.