Photo by Tamara West
This is a filling soupy stew that I call a stoup. It's a meal in a bowl.
|400 g||Lamb, diced|
|1 knob||Fresh ginger, large|
|1 bunch||Coriander, large, leaves and stalks, plus extra leaves chopped to serve|
|1 bunch||Mint, large, plus extra leaves chopped to serve|
|5||Curry branches, leaves only|
|1 tsp||Ground cardamom|
|1 tsp||Ground coriander|
|1 tsp||Ground cumin|
|1 tsp||Garam masala|
|1 tsp||Ground turmeric|
|1 tsp||Freshly ground black pepper|
|1¼ cups||Coconut milk|
|1||Onion, finely chopped|
|2 stalks||Celery, finely chopped|
|1 Tbsp||Mustard seeds|
|3 cups||Lamb stock, reserved from cooking meat|
|1||Lime, zest and juice|
- Cover diced lamb and lamb shanks with cold water, and simmer for 45 minutes (removing any scum from the surface as you go). Reserve 2-3 cups stock.
- Blitz garlic, ginger, coriander and mint, curry leaves, the ground spices and ¼ cup of the coconut milk in a food processor to form a smooth curry paste.
- In a little oil, gently fry onion and celery with mustard seeds, bay leaves and cinnamon stick. Add the curry paste and chopped tomatoes and cook until soft. Add the meat and 2-3 cups of the lamb stock, the remaining cup of coconut milk and the zest and juice of a lime and simmer 1½ hours until meat is tender and the stoup thick.
- To serve, remove the bones and hard spices, season with salt and lime juice and garnish with the extra chopped mint and coriander.
More of Warren's stoup recipes