Coconut lamb curry from Delicious Magazine (Aus), June 2009 (page 67) by Valli Little

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Beetroot & curry-leaf raita; Spinach & cumin raita; Fresh tomato chutney

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Penchantforproduce on May 01, 2017

    I was lazy and used Penzey's Maharajah curry blend for this recipe. I used only about 1TBSP for 2lbs of meat and it was plenty hot. I used two Thai bird chilis but would reduce to 1 next time. I also left out the diced tomato (because I don't like them) and used about 2 TBSP of tomato paste. It was very good, rich and had deep and interesting flavor.

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