Orange and coconut lamb curry

I'm so in love with lamb meat lately! My bf has a Turkish butcher right in front of his work and I send him for a beautiful piece once in a while now. This time a super creamy curry with... you can guess... orange in it. 🍊

Ingredients (4p):

• 1 kg lamb shoulder (boneless) • 1 large onion • 6 garlic cloves • 1,5 tsp salt • 1 tsp white pepper • juice of 1 orange • zest of 1 orange • 400 ml coconutmilk • 1 tbsp brown sugar • 200 ml water • 1 cinnamon stick • 1 stalk lemongrass • 5 dried red chillies • 5 lime leaves • 3 star anise • 1 tsp tamarind paste • 5 cm ginger • 5 cm galangal • 2 tsp turmeric powder • 2 large tbsp grated coconut •

1. Start with the curry paste. Get a kitchen machine and throw in the onion, garlic, lemon grass, ginger, galangal and tamarind paste. Add a little bit of oil for a smooth blend.

2. Get the zest of the orange and set aside. Mix the salt, white pepper, turmeric, brown sugar and juice of that same orange and also set aside.

3. Get a large pan with a thick base, like a Dutch oven, and heat up a bit of oil. Sauté the curry paste until golden. Add the lamb, which should be cut in bitesize chunks. Fry for a few minutes.

4. Finally add the orange juice mix, the orange zest, coconut milk and water together with the lime leaves, cinnamon stick, coconut, star anise and chillies. All ingredients should be in.

5. Bring to a boil. Lower the heat and simmer without a lid for 4 to 5 hours until the meat is cooked and falling apart and the sauce is thick and creamy.

Pair with white rice, vegetables and/or pickled veggies.

Enjoy!