Goan lamb curry

1. 1

   For the curry, heat a heavy-based frying pan until hot, add the cumin and coriander seeds and cinnamon and toast for a few seconds. Place the spices into a pestle and mortar or spice grinder and grind to a powder.

2. 2

   Heat a large heavy-based saucepan pan or casserole dish until hot, add the vegetable oil and the mutton and cook until golden-brown all over. Remove using a slotted spoon and set aside.

3. 3

   Add the onions and cook for 10 minutes, or until soft and golden-brown.

4. 4

   Add the garlic, ginger, chilli, toasted spices and remaining spices and cook for one minute.

5. 5

   Return the mutton to the pan then add the beef stock and bring to a simmer. Cover with a lid and cook over a gentle heat for one hour then remove the lid.

6. 6

   Add the desiccated coconut and the coconut milk and return to a simmer. Cook for another 30 minutes, or until just thickened and the meat is tender. Season, to taste, with salt and freshly ground black pepper.

7. 7

   For the rice, heat a saucepan until hot. Add the oil, onion, garlic and spices, and fry for two minutes.

8. 8

   Stir in the rice and add 600ml/1pint 1fl oz water. Bring to the boil, cover and reduce to a gentle simmer. Cook for 18-20 minutes until the rice is tender and all the liquid absorbed. Season with salt, freshly ground black pepper, lemon juice, then stir in the coriander leaves.

9. 9

   Spoon the mutton onto plates with a pile of rice alongside.Finish with a spoonful of yoghurt and mango chutney.

1 serving ≈ 500 g

Nutrition values are estimates. - means data is unavailable.