Lamb, Coconut, and Clove Stew
Lamb, Coconut, and Clove Stew

Ingredients

Method

  • 1kg boneless lamb shoulder, cut into 1cm cubes
  • 4 x 2.5cm cinnamon stick pieces
  • 10 cloves
  • 1 tsp black peppercorns
  • 2 tbsp veg oil
  • 2 red onions, sliced
  • 1.5 tbsp flour
  • 1 x 400ml tin of coconut milk
  • Salt
  • 3 potatoes, peeled, cubed, and boiled until tender
  • Pop the lamb chunks into a casserole dish. Add the cinnamon, peppercorns, and cloves and just enough cold water to cover the meat. Cover the pan, bring to the boil, then simmer for 30 mins. Parly uncover the lid and continue to simmer for another hour on a low heat.
  • Meanwhile, cook the onions in the oil in a separate pan until softened. Add the flour, stir for 3 mins, then add this mixture to the meat and mix well. Simmer for 10-15 mins, then add the coconut milk and simmer for 30 mins more. When ready, add the cooked potatoes, heat through, and serve with crusty bread.
2 hrs
4 serving
This recipe pairs perfectly with the Curator Wine Co 'Hamlets' Shiraz 2019 from Barossa Valley, Australia.

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