Colombo d'Agneau à la Mauricienne (Mauritian-style Colombo of Lamb)

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Colombo d'Agneau à la Mauricienne (Mauritian-style Colombo of Lamb)

Colombo d'Agneau à la Mauricienne (Mauritian-style Colombo of Lamb) is a traditional Mauritian recipe for a classic curry of lamb shoulder and mushrooms in a coconut milk and yoghurt base with bananas. The full recipe is presented here and I hope you enjoy this classic Mauritian version of: Mauritian-style Colombo of Lamb (Colombo d'Agneau à la Mauricienne).

prep time

15 minutes

cook time

75 minutes

Total Time:

90 minutes

Serves:

Rating:

Tags : Curry Spice Recipes Lamb Recipes Mauritius Recipes

Ingredients:

1kg shoulder of lamb, cut into serving pieces
2 onions, finely chopped
6 green cardamoms, crushed
5 garlic cloves, chopped
1 tbsp hot curry powder
1 tbsp poudre de colombo
1 tsp tarragon leaves, chopped
250g button mushrooms, sliced
150g cashew nuts
500ml coconut milk
2 beef bouillon cubes
50g shredded coconut
3 tbsp oil
300ml plain yoghurt
3 bananas, sliced
1 tbsp fresh parsley, chopped
salt and freshly-ground black pepper, to taste

Method:

Heat the oil in a saucepan, add the pieces of lamb and fry until browned all over. When well browned, add the onions and garlic and fry for 2 minutes. Season to taste with salt and black pepper then crumble in the bouillon cubes and pour over 200ml of warm water. Bring to a simmer and cook for 10 minutes.

Now stir in the curry powder, colombo powder, cardamom pods, mushrooms and cashew nuts. Pour over the coconut milk and stir in the tarragon leaves. Bring to a simmer, cover the pan and cook gently for 60 minutes.

When the meat is tender, remove a ladleful of the sauce and mix with the yoghurt to temper. Pour this back into the pan then add the banana slices and chopped parsley. Cook gently for 5 minutes to heat through then turn the mixture into a warmed serving dish and garnish with the shredded coconut. Serve hot.