Raj Lamb

I don't know why this is called Raj Lamb, as it tastes more Middle Eastern than Asian. I've had the recipe so long that I don't even remember where I found it, but it tastes lovely. It's not hot and spicy - more warm and subtly spiced.


Tin of coconut milk

3lb leg of lamb, boned

8oz sliced apple

1 large onion, sliced

half pint chicken stock

1 teaspoon chilli powder

1 teaspoon cinnamon

3 tablespoons plain flour

salt and pepper to taste

gravy powder (optional, but without it the dish is disconcertingly pale)

coconut oil


Cube lamb and fry in oil.

Remove lamb to casserole dish and dry apple and onion until soft.

Stir in flour and spices and fry for one minute.

Add stock and coconut milk.

Bring to boil, stirring continuously.

Add to lamb.

Cover and bake for 90 minutes at Gas Mark 4 (180C)