- 450 g/1lb neck of lamb
- 1 tsp grated fresh root ginger
- Celtic sea salt
- 50 g/2 oz organic coconut oil
- 1 good teaspoon whole cardamom pods
- 1 heaped teaspoon ground coriander
- 1 teaspoon ground cloves
- 1 teaspoon ground black peppercorns.
- 50g/2 oz creamed coconut, grated
- ½ teaspoon ground turmeric
- 1 teaspoon sugar (optional)
- 25ml/1 fl oz lemon juice.
Serves 2 – 3.
- Cut the lamb into 4 cm/1½ cubes and mix well with the ginger and salt.
- Slit the cardamom pods and take out the seeds.
- Melt the coconut oil in a pan and then add the cardamom, coriander, cloves and peppercorns.
- Cook for 1 minute.
- Add the meat and the remaining ingredients to the pan.
- Mix well, cover and cook very gently for 1 hour.
- Check that it is not drying out, adding a little water if needed.
- Check if it needs more salt and pepper.
- Serve with rice and spicy cabbage and carrots.
The heat for this curry comes from the peppercorns rather than from chillies. This curry is divine, promise. Not soggy. just jolly tasty.