Lamb and coconut curry
- Heat oil in a saucepan and brown the cubed lamb for five minutes in two or three batches, adding more oil to the pan as necessary. Set meat aside.
- Add the onion to the pan and cook for 5 minutes, stirring regularly. Add garlic, ginger and curry powder to pan and cook for 1 minute more.
- Stir in tomatoes and juice. Return lamb to pan and bring to the boil. Turn down the heat, cover pan and simmer for one hour.
- Stir in the coconut and simmer for five minutes more. Season to taste with salt and pepper. Serve hot with steamed rice.