1/ 1 Kilo Lamb(cheap cuts work as well as expensive ones)
2/ 5 Medium Potatoes-peeled but not chopped
3/ 1 Cup Coconut Cream
4/ 1 Onion
5/ 1/3 Cup Sweet Chilli Sauce
6/ Tablespoon Mild Curry Powder
Chop Lamb into bite sized chunks discarding any excess fat. Brown in Frypan with onions.
Place in slow cooker or large pan.
Add all other ingredients and stir to combine.
If using slow cooker allow to cook for 6 hours, or on stovetop for 2 hours checking regularly to ensure not sticking.
Best results will be obtained if now refridgerated and left overnight.This will improve flavour and reduce fat content.
The following day remove with a wooden spoon the layer of fat on top of the curry and discard.
Reheat Curry, serve with Rice, Pappadums, Chutney and Plain Yoghurt
Enjoy this Meal(tastes very much like Mussamen Curry but without the peanuts)
Please let me know if you enjoy