Lamb Coconut Curry
- 650 grams lamb (from the leg)
- 1 yellow onion
- 3 tablespoons raisins
- 1 Apple
- 375 milliliters unsweetened Coconut milk
- 1 teaspoon Curry powder
- 1 teaspoon Turmeric
- 1 teaspoon freshly grated ginger
- 2 peeled and chopped garlic
- 2 teaspoons grated Lemon peel
- 2 tablespoons lemon juice
- 4 tablespoons sesame oil
- ½ teaspoon ground cilantro
- freshly ground peppers
- 1 teaspoon Sambal oelek
- 1 teaspoon sugar
- parsley (for garnish)
- Coconut flakes (for garnish)
Cut lamb into thin strips.
Stir together lemon zest, 1 tablespoon lemon juice, sambal oelek, sugar and ground coriander into a marinade. Season with salt and pepper to taste. Season the meat with the marinade and let sit for 20 minutes.
Soak raisins in water.
Peel onion, cut in half lengthwise and cut half moons.
Remove meat from the marinade, wiping off excess.
Rinse apples, quarter, core, dice and sprinkle with remaining 1 tablespoon lemon juice.
In a wok or large pan heat sesame oil and sauté onions until translucent. Add garlic and lamb, searing quickly. Stir in ginger, curry powder, and turmeric. Add coconut milk, drained raisins, and diced apple and simmer for 5 minutes. Garnish sprinkled with coconut flakes and parsley leaves. Serve with basmati rice, if desired.