By Sybil D’Silva
- Preparation time:15-20
- Cook time:1-1.5
- Serves: 4-6
- 2 lbs Lamb (cut into 1" cubes)
- 1 onion finely diced
- 2 Tbsp tomato puree or 1 medium tomato diced finely
- 1 cup unsweetened shredded coconut flake or fine
- 3-4 Tbsp "Sybil’s Goa Curry Paste"
- 2 cups chicken or beef stock
- 2 Tbsp vegetable oil or butter
- Salt / sugar to taste
- 1 – 2 jalapeno chillies slit into 4’s (optional)
- Put the shredded coconut in a saucepan and sauté on medium high till it changes colour and then on low stirring all the time till golden brown. Do not make it dark brown the curry will taste bitter
- Meanwhile sauté onions in oil till it sweats
- Add tomato puree and "Sybil’s Goa Curry Paste" and sauté till it aromatic approx 2 mins
- Add the roasted coconut, meat, 2 cups chicken stock, jalapeno chillies; bring to a boil and then cook on simmer till tender and desired consistency* is reached.
- Serve on rice, naan with rustic bread.
- If any curry remains don’t throw it out. Cut boiled shelled eggs in half or just scramble eggs into the curry, or stir fry cooked rice – Yummy!!!
- Potatoes cut into 1 1/2" cubes, carrots and peas can also be added
*When I have rice I like my curries to be slightly soupy to coat the rice or mop up the curry with rustic bread. But I like the curry to be thick when I have it with naans, roti, chappatis or pita bread to scoop it up. But it depends on each individual