Continue with the recipe. Lamb or Chicken Curry with Coconut Milk: In Step 2, pour off all the fat after the lamb is browned and cook the sliced onion in 3 tablespoons butter. In Step 4 ...

Lamb, potatoes, beans with loads of coconut in it. Served with steamed rice. Put the meat in a pressure cooker and add 1 onion, curry leaves and half a glass ... Finally add coconut milk to the ...

This Christmas, as you savour the tender lamb curry alongside aromatic coconut rice, let the flavours transport you to a ...

This mild but flavourful slow cooker curry is perfect for the whole whānau and requires minimal effort. We love it with Kiwi favourite kūmara but any root vegetables such as potato, carrot or ...

For the lamb stir fry ... Sprinkle the curry powder all over and stir through. Add salt, pepper and soy sauce, then stir through the chopped coriander. For the coconut rice: In a medium-sized ...

Cook the lamb in batches in the casserole, until browned on each side. Stir in the curry powder and cumin and cook for 1 minute. Stir in the coconut milk, tomato puree, tabasco and honey and cook ...

Stir occasionally and adjust the water as needed. Once the lamb is cooked, stir in the coconut milk and garam masala. Let the curry simmer for an additional 10 minutes to thicken and develop flavour.

James Martin's easy lamb curry is an aromatic mix of fresh ginger, spices and coconut milk. Use cheaper neck fillets and slow cook them to perfection. Heat a large saucepan and add one tablespoon ...

Add the tomatoes and coconut milk and heat to bring to a simmer. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan. Add the lamb and enough ...

Return lamb to the pan with the curry paste and fry for 1min, stirring. Add 300ml (½ pint) just-boiled water. Bring to a ...