Curried Lamb Shoulder with Peas
Ingredients
- 1.2kg lamb shoulder, cut into large pieces
- 6 small shallots, peeled
- 1 medium onion, chopped
- 1 tomato
- 500g frozen peas
- 400ml coconut milk
- 2 tablespoons Madras curry powder
- 1 teaspoon turmeric
- 50g desiccated coconut
- 40g unsalted cashew nuts
- 25g butter
- 2 tablespoons olive oil
- Sea salt and freshly-ground black pepper
Method
Heat the oil in a large casserole and add the lamb pieces, cooking over a brisk heat for about ten minutes until browned all over.
Add the onion and cook for a further five minutes, then add the curry powder and turmeric, stir well to coat and cook for a further three minutes.
Add the coconut milk and enough water to cover the lamb, add a teaspoon of salt, bring up to the boil, then cover and simmer gently for an hour and a quarter.
Meanwhile sauté the shallots in the butter and season well. Plunge the peas into boiling water for a minute, then refresh under cold running water and drain. Place the cashews in a plastic bag, crush with a rolling pin and grill lightly with the coconut.
At the end of the cooking time, remove the lamb from the casserole and whizz up the sauce with a blender. Replace the meat, add the peas and shallots and cook gently for a further 15 minutes.
Sprinkle the cashews and coconut over the top just before serving.
From the November 2019 edition of the Churston Farm Shop recipe collection. View the original edition (PDF)