Sat, 16 September 2017
Chef is Martin O'Donnell The Twelve Hotel in Barna, County Galway was in the kitchen with this recipe.
Ingredients : Makes 4 portions
500 g lamb neck diced
2 onions diced small
1 bayleaf
3 cloves garlic peeled
2 tbsp of each the following
Ground ginger..ground cumin..ground coriander ..curry madras…turmeric ….smoked paprika
2 lime leafs
1 stick lemongrass
200 g sweet chilli sauce
1 chicken stock cube
2 small can coconut milk
1 small can chopped tomatoes
200 g cherry tomatoes
200 g baby spinach
1 head fennel fine sliced
Method:
On a high heat , In a medium sized pot cook off the onions in3 tbsp vegetable oil and add the garlic,bayleaf and limeleaf
Cook for approx 5 minutes then add in all the spices and stir well , cook for 1 minute then add the diced lamb and mix well to coat the lamb meat with the spices ..add in the chopped tomatoes , the coconut milk the lemongrass , sweet chilli and stock cube and mix well ..
Turn down the heat to below half power and let the curry simmer away slowly for approx 1 hour 30 mins until the lamb meat is tender ..if the meat seems tough continue cooking for another half hour
Taste the sauce for salt and pepper and if prefer spicy add a chopped fresh chilli at this stage
Now add the fennel and cook for 5 minutes the add the spinach and cherry tomatoes and turn off the heat.
