{"id":232,"date":"2011-10-11T17:26:32","date_gmt":"2011-10-11T17:26:32","guid":{"rendered":"http:\/\/www.tezzatron.com\/loadsofrecipes\/2011\/10\/11\/spiced-cocount-lamb-with-coriander\/"},"modified":"2011-10-11T17:26:32","modified_gmt":"2011-10-11T17:26:32","slug":"spiced-cocount-lamb-with-coriander","status":"publish","type":"post","link":"https:\/\/loadsofrecipes.co.uk\/curry-recipes\/spiced-cocount-lamb-with-coriander\/","title":{"rendered":"Spiced cocount lamb with coriander"},"content":{"rendered":"<p><strong>Ingredients:<\/strong><\/p>\n<ul>\n<li><span class=\"style15\">2 tbsp veg oil<\/li>\n<li> 700g diced lamb shoulder <\/li>\n<li> 2 medium onions, cut into rings<\/li>\n<li> 3 cloves garlic, crushed<\/li>\n<li> 2.5cm ginger, grated<\/li>\n<li> 1 tsp turmeric<\/li>\n<li> 2 tsp ground cumin<\/li>\n<li> 1\/2 tsp ground cinnamon<\/li>\n<li> 1 tsp chilli powder<\/li>\n<li> 8 whole cardamom pods, lightly crushed<\/li>\n<li> 4 whole cloves<\/li>\n<li> 300ml lamb stock or water<\/li>\n<li> 300ml single cream<\/li>\n<li> 50g creamed coconut, roughly broken<\/li>\n<li> Handful fresh coriander, chopped<\/li>\n<\/ul>\n<p> <strong>Method:<\/strong><\/p>\n<p>Heat oil in a large casserole and brown the lamb in batches. When the lamb is browned, remove and set aside.&nbsp; Lower the heat and fry the onions until golden brown. Remove half the onions and set aside.<\/p>\n<p>Add garlic, ginger and spices to the onions remaining in the pan and cook for 1 min, stirring.&nbsp; Return lamb to the pan with the stock\/water. Cook over low heat, stirring occasionally, for 1-1 1\/4 hrs or until meat is tender. Add the cream and creamed coconut and stir until sauce thickens.<\/p>\n<p> Garnish with fresh coriander and reserved onions.<\/p>\n<p>Serve with rice and poppadoms.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients: 2 tbsp veg oil 700g diced lamb shoulder 2 medium onions, cut into rings 3 cloves garlic, crushed 2.5cm ginger, grated 1 tsp turmeric 2 tsp ground cumin 1\/2 tsp ground cinnamon 1 tsp chilli powder 8 whole cardamom pods, lightly crushed 4 whole cloves 300ml lamb stock or water 300ml single cream 50g [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[9,19,21,23],"tags":[46,54,56],"class_list":["post-232","post","type-post","status-publish","format-standard","hentry","category-curry-recipes","category-indian-recipes","category-lamb-recipes","category-main-course-recipes","tag-curry-recipes","tag-indian-recipes","tag-lamb-recipes"],"acf":[],"_links":{"self":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/232","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/comments?post=232"}],"version-history":[{"count":0,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/posts\/232\/revisions"}],"wp:attachment":[{"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/media?parent=232"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/categories?post=232"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sites.askyr.com\/loadsofrecipes\/wp-json\/wp\/v2\/tags?post=232"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}