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- Sri Lankan Lamb Kari
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Search results for 0.5 tsp of ground turmeric
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Search results for 1 tbsp of ginger paste
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Search results for 1 tbsp of salt, plus 1 tsp
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Search results for 1 tsp of chilli powder or paprika
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Search results for 1 tsp of garlic paste
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Search results for 1.65 kg of bone-in lamb shoulder, fat trimmed, skin scored all over (approx. 2cm deep)
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Search results for 4 echalion shallots, quartered lengthways
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Search results for 2 tbsp of coconut oil
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Search results for 2 garlic bulbs, halved horizontally
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Search results for 2 large of carrots, sliced into 2.5cm rounds
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Search results for 2 large of parsnips, sliced into 2.5cm rounds
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Search results for 1 tsp of black peppercorns
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Search results for 1 tbsp of vegetable oil
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Search results for 1 (200ml) tin coconut milk
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Ingredients
- 3 tbsp of hot curry powder or sri lankan curry powder (see tip)
- 0.5 tsp of ground turmeric
- 1 tbsp of ginger paste
- 1 tbsp of salt, plus 1 tsp
- 1 tsp of chilli powder or paprika
- 1 tsp of garlic paste
- 1.65 kg of bone-in lamb shoulder, fat trimmed, skin scored all over (approx. 2cm deep)
- 4 echalion shallots, quartered lengthways
- 2 tbsp of coconut oil
- 2 garlic bulbs, halved horizontally
- 1 cinnamon stick
- 2 large of carrots, sliced into 2.5cm rounds
- 2 large of parsnips, sliced into 2.5cm rounds
- 100 ml of beef, lamb or chicken stock
- 1 tsp of black peppercorns
- 1 tbsp of vegetable oil
- 1 (200ml) tin coconut milk