When I think of Easter, I remember the Kirk Franklin Song “Now behold the Lamb” no pun intended, i think. It really is a meaningful time for people who celebrate the holiday. Unfortunately, I do not get the Monday off as it is not celebrated here in Boston, boo! I had a few people on Instagram request a few more sauce ideas and this is one of them. This Lamb Coconut Tomato Curry Sauce is a great easter recipe to serve the family with Rice, Yam, Plantain in a Nigerian Home. It is very reminiscent of Tikka Masala except since I did not use Garam Masala as my curry, I will not name the dish tikka masala. You can also eat it as a meal on it’s own when you fill it up with vegetables. It is yummy I promise 🙂
Recipe for Lamb Coconut Tomato Curry Sauce
Ingredients
1 pound of Lamb
1 cup of coconut milk
1 cup of water
10 tablespoons of blended tomato (already boiled)
4 tablespoons of curry powder
Seasoning cubes
1 tablespoon of pepper (I used Cameroonian yellow pepper)
1/2 teaspoon of ginger
1 teaspoon of garlic
2 tablespoons of blended onions
Garnishing
Vegetables of your choice.
Method
Wash your lamb and season with seasoning cubes, the blended onions, pepper, ginger and garlic and allow to marinate for at least an hour.
In a pot on low heat, pour in your coconut milk, water, blended tomato, curry powder and bring to boil. Pour in the lamb and marinade juice into the pot and leave on low heat to continue to stew till the lamb is cooked.
If you want your lamb falling off the bones, you can choose to cook longer and pour more water if needed.
Taste to make sure it has enough seasoning and serve with Rice.
Fun Health fact: A lamb curry can provide up to 50% of the iron a woman needs in a day.
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