Recipe: Baked lamb with cumin & coconut milk

Baked lamb with cumin & coconut milk

Serves 4

Ingredients:

1.6kg/3 ½ lb. diced lamb

Plain flour seasoned with salt & pepper for dusting

Vegetable oil for frying

75g butter

2 large onions, peeled & finely chopped

4 cloves garlic, peeled & crushed

2 inch ginger, peeled & finely chopped

225g ground almonds

2 teaspoons ground cumin

1 tablespoon cardamom pods bruised

1 tablespoons black onion seeds/ mustard seeds

1 chilli, finely chopped

1 teaspoon black pepper

2 teaspoon chilli powder

2 cans coconut milk

600ml chicken stock

A bunch of coriander chopped

Method:

1.     Dust the lamb with seasoned flour brown the meat

2.     Heat the butter and sweat the onions for 10 mins

3.     Add the garlic, ginger, ground almonds, & all the spices & cook for 5 minutes

4.     Return the lamb to frying pan and add the coconut milk and stock and bring to boil

5.     Transfer to oven dish and put in 180 degree oven

6.     Cook for an hour

Serve with chopped coriander