Ingredients

120g

fresh coconut

2½ cm

fresh ginger

garlic cloves

3 teaspoons

organic paprika powder

whole organic red chilli, dried

3 tablespoons

oil

large onions, chopped

1kg

stewing lamb

tomatoes, chopped

Steenbergs Organic 's natural sea salt *

Freshly milled organic black pepper *

4 teaspoons

organic Madras curry powder

* alternatively use Steenbergs organic perfect salt seasoning.

I used a measuring spoon rather than a 'kitchen-drawer' spoon for the ingredients.

Hot Hot Hot for the avid curry fan. A true Indian curry using fresh coconut

Recipe for 4

Method

Scoop out the white of the coconut and cut into small pieces. Put half in blender with 2 cups of warm water and put the other half to the side.
Mix the madras curry powder and the other spicesin a blender with a little water to give a smooth paste.
Heat oil in a large casserole and fry the onions until brown. Add the spice paste and fry for 15 minutes over a low heat, adding 3 tablespoons of water. Add the meat and sauté for 5 minutes over a moderate heat. Add the tomatoes and sauté for a further 5 minutes. Add salt and pepper to taste. Add 4 cups (235ml) warm water and cook, covered for 1 hour. Add the coconut milk and simmer for a few minutes before serving.