Coconut Lamb Curry

Note from Christina: The description of how to make the coconut milk is very dubious! It is best to use store-bought coconut milk.

Open the coconut, grate finely and pour a quarter of a liter of water to swell and drain. Repeat this process 3 times. Dab the grated coconut meat and roast it. (Ready-made coconut milk can be used as well).

Cut the lamb meat into 3×3 cm cubes. In a saucepan, heat the oil. Add peeled and finely diced shallots to the oil in the cooking pot. Add finely chopped lemongrass, the entire stick of cinnamon, cardamom pods and Thai curry paste. Stir constantly in the saucepan, because the spices must not burn, but should develop your fragrance. Then add the already diced lamb and fry lightly all around. Extinguish with the coconut milk and cook without a lid for 30 minutes until lightly cooked.

Stir from time to time.

Meanwhile, cut the potatoes into 1 cm cubes and after the 30 min cooking time add to the lamb form and cook for another 15 minutes. During this cooking time, remove skin and core from tomatoes and cut into cubes. Cut lime leaves, basil and coriander leaves into hair-thin strips. Add these ingredients just before serving.

Open coconut: Using a sharp, hard object (yes! a drill will do!), drill into the slightly softer “eyes” similar to a peanut and pour out the coconut water.

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