25 August 2014,14:13 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
45 minutes

Preparation Method :

  • Cook the lamb with the tomatoes and curry powder in a large frying medium heat for 2 minutes.
  • Pour in the coconut milk and season with salt and pepper. Cover and simmer over low heat until the lamb is tender, 40 minutes.
  • Bring a large saucepan of salted water to a boil. Add the rice and cook over medium heat until tender, 15 minutes. Drain well.
  • Serve the lamb and its sauce hot on a bed of the rice.


  • 1 kg lamb fillet, diced
  • 8 tomatoes, coarsely chopped
  • 4 teaspoons curry powder
  • 750 ml coconut milk
  • Salt and freshly ground white pepper
  • 500 grams basmati rice

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