1 Lb LAMB SHOULDER CUBES
2 TABLESPOONS SUNFLOWER OIL
1 ONION, CHOPPED
2 LEVEL TABLESPOONS CURRY POWDER OR PASTE
1 CAN CHOPPED TOMATOES
1 CUP HOT BEEF STOCK
1 TEASPOON BROWN SUGAR
SALT AND PEPPER
8 OZ COCONUT MILK
1-2 TABLESPOONS CHOPPED FRESH CORIANDER
HANFUL CASHEW NUTS OR ALMONDS, CHOPPED AND OR SLICED CARROTS
Heat half the oil in a large pan. When really hot quickly brown the lamb, in batches, until brown. Set aside.
Add onions to the same casserole with the remaining oil and cook for 1-2 minutes.
Add the curry powder or paste and stir for 2 minutes before adding the lamb, tomatoes, stock, brown sugar and seasoning. Bring to the boil, cover and reduce to a simmer for 1 hour on a low heat, stirring from time to time.
Remove the lid, add the coconut milk and continue cooking for a further 30 minutes. Adjust the seasoning.
Serve hot, garnished with the coriander and cashew nuts (or almonds). Accompany with basmati rice or naan bread.