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Curry d'Agneau (Comoran Lamb Curry)

Curry d'Agneau (Comoran Lamb Curry) is a traditional Comoran recipe for a classic dish of cubed lamb that's fried, and finished with onion and raisins in a yoghurt and evaporated milk base with cinnamon and curry powder. The full recipe is presented here and I hope you enjoy this classic Comoran version of: Comoran Lamb Curry (Curry d'Agneau).

prep time

15 minutes

cook time

45 minutes

Total Time:

60 minutes

Serves:

4

Rating: 4.5 star rating

Tags : CurrySpice RecipesLamb RecipesMilk RecipesComoros Recipes



Ingredients:

60g raisins
1kg lamb shoulder, cut into cubes
2 tbsp oil, for frying
1 onion, finely chopped
250ml plain yoghurt
250ml evaporated milk
2 tsp ground cinnamon
2 tbsp curry powder
salt and freshly-ground black pepper, to taste

Method:

Place the raisins in a bowl of warm water and set aside to soak.

Heat the oil in a pan, add the lamb and fry until browned. When nicely coloured, remove the lamb and add the onion to the pan. Fry for about 6 minutes, or until translucent then return the meat to the pan and stir in the yoghurt and evaporated milk, along with the cinnamon and curry powder. Season to taste with salt and black pepper and stir to combine.

Bring to a boil, reduce to a simmer then cover and cook over low heat for about 30 minutes, or until the lamb is tender (stir frequently during cooking). Some 5 minutes before the end of cooking stir in the raisins.

Adjust the seasonings and serve, accompanied by rice.