Ingredients
Serves 6-8
2kg diced lamb shoulder
For the marinade
400ml coconut milk
2tbsp roasted curry powder
1tsp chilli powder
6 cardamom pods, crushed
3 garlic cloves, grated
1 cinnamon stick
For the curry
2tbsp vegetable oil
2 onions, roughly chopped
3tbsp roasted curry powder
2tbsp black mustard seeds
1tbsp chili powder
4 tomatoes, roughly chopped
400ml coconut milk
Method
Place all the marinade ingredients into a large bowl with the lamb, mix well and leave overnight in the fridge.
To make the curry, heat the oil in a large casserole dish over a medium high heat and fry the onions until they start to colour, add the spices, cook for a minute, then add the tomatoes and cook for a further minute.
Add the lamb with the marinade and some seasoning to the casserole dish and stir well.
Preheat a Miele Oven on Conventional Heat 150˚C, place the casserole dish onto the wire rack and cook uncovered for 3 hours.
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