Cape Malay Lamb Curry (Tusker House)

By ArmySister

Tusker House Restaurant, Disney's Animal Kingdom Theme Park

Ingredients

• 2 pounds lamb, shoulder or leg meat
• Coarse salt and freshly ground pepper, to taste
• 2 tablespoons vegetable oil
• 2 large onions, diced
• 2 green chilies, seeded and finely sliced
• 1 teaspoon crushed garlic
• 1 teaspoon crushed fresh ginger
• 1 to 4 tablespoons Madras Curry powder
• 1 tablespoon flour
• 3 to 4 large vine ripened tomatoes, chopped
• 3 tablespoons cream of coconut
• 1 cup chicken stock
• 1 tablespoon fresh chopped cilantro

Details

Servings 4

Preparation

Step 1

1. Trim fat from lamb and cut into 1-inch cubes. Season with salt and pepper.
2. Heat oil in a large skillet over medium-high heat. Add lamb and sear until browned, stirring often. Remove lamb.
3. Add onions and cook until lightly browned and tender. Add chilies, garlic, and ginger; cook 2 minutes. Add curry powder and cook 1 minute.
4. Whisk in the flour and stir over low heat until flour is cooked and the mixture has thickened slightly. Stir in tomatoes, cream of coconut, and chicken stock; return lamb to the pan. If too thick, stir in more chicken stock.
5. Cover and simmer for 45 to 50 minutes, or until the lamb is tender. Stir occasionally to avoid burning.
6. Taste and adjust seasonings. To serve, garnish with cilantro and serve with rice pilaf or couscous.

Cooks Note: curry powder is actually a blend of up to 20 spices, herbs, and seeds. Commercial curry powder comes into basic styles - standard, and the hotter Madras. Curry powder should be stored no longer than two months in an airtight container.