Slow-Braised Lamb & Tomato Curry with Toasted Coconut

⏱ 135 min · Serves 4

Tender chunks of lamb shoulder simmered low and slow in a fragrant tomato-onion masala, finished with toasted coconut for a nutty, gently sweet edge. It smells incredible and tastes even better the next day.

Per serving: 695 kcal · 45.0g protein · 18.0g carbs · 49.0g fat

Ingredients

• 800g boneless lamb shoulder, cut into 4cm chunks
• 3 tbsp vegetable oil or ghee
• 2 large onions, finely sliced
• 5 garlic cloves, crushed
• 3cm piece ginger, grated
• 2 green chillies, slit lengthways
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp Kashmiri chilli powder
• 1 tsp garam masala
• 4 green cardamom pods, lightly crushed
• 1 cinnamon stick
• 400g tin chopped tomatoes
• 150ml full-fat natural yoghurt, whisked
• 300ml water or lamb stock
• 30g desiccated coconut
• 1 1/2 tsp salt, plus more to taste
• Small handful coriander leaves, chopped
• Juice of 1/2 lemon

Method

1. Pat the lamb dry and season with a little salt. Heat 2 tbsp oil in a heavy casserole over high heat and brown the lamb in two batches, 4-5 minutes per batch. Set aside.
2. Lower the heat to medium, add the last tbsp oil with the cardamom and cinnamon, then the onions. Fry 12-15 minutes until deep golden, scraping up the browned bits.
3. Stir in garlic, ginger and green chillies; cook 2 minutes until fragrant.
4. Add cumin, coriander, turmeric and chilli powder with a splash of water and fry 1 minute so the spices don't catch.
5. Tip in the tomatoes and 1 1/2 tsp salt. Cook 8-10 minutes, stirring, until thick, darkened and the oil starts to separate at the edges.
6. Turn the heat to low and stir in the yoghurt a spoonful at a time so it doesn't split.
7. Return the lamb with any resting juices, add the water or stock, bring to a bare simmer, cover and cook very gently for 75-90 minutes, stirring occasionally, until the lamb is fork-tender.
8. Meanwhile, toast the desiccated coconut in a dry pan over medium heat for 3-4 minutes until golden; tip out at once to stop it burning.
9. Stir two-thirds of the coconut and the garam masala into the curry, uncover and simmer 10 minutes to thicken. Season, then add lemon juice.
10. Scatter with the remaining coconut and coriander. Serve with basmati rice or naan.