Spiced Lamb with Coconut

From Mary Berry’s Complete Cookbook

Serves 6

Ingredients

2 lbs Lamb Cubes

Salt and Black Pepper

2 Tbsp Butter

1 Tbsp Sunflower Oil

1 Large Spanish Onion, sliced

2 Large Garlic Cloves, Crushed

1 Tbsp All-Purpose Flour

1 14.5 Oz Can Chopped Tomatoes

2/3 C Lamb or Chicken Stock

Grated Zest and Juice of 1 Lime

2 Tbsp Mango Chutney

1/2 C Unsweetened Coconut Flakes, chopped

8 Oz Greek Yogurt

Cilantro Sprigs, to Garnish

Spice Mix:

1 in Piece of Ginger Root, Peeled and Grated

1 Tbsp Ground Cumin

1 Tbsp Ground Coriander

1 Tbsp Mild Curry Powder

Instructions

  1. Toss the lamb in the spice mix and season with salt and pepper

  2. Melt the butter with the oil in a large Dutch oven. When the butter is foaming, add the lamb in batches and cook over a high heat for about 5 minutes until browned all over.

  3. Lift out with a slotted spoon and set aside. Lower the heat, and add the onion and garlic, and cook gently, stirring occasionally, for a few minutes until soft but not colored.

  4. Sprinkle in the flour and cook, stirring, for 1 minute. Add the tomatoes, stock, lime zest and juice, and chutney and season with salt and pepper. Bring to a boil, stirring.

  5. Return the lamb to the Dutch oven, add the coconut, and bring back to a boil. Cover and cook n a preheated oven at 325º F for 2 hours or until the lamb is tender.

  6. Stir in the yogurt and taste for seasoning. Garnish with cilantro sprigs before serving.