While travelling in reunion Island I made a lamb curry for the jolly folk I was with. The creole flavours and spices I was sensing were garlic, ginger, turmeric and cumin. The main dish made with sausage called a Rougail, ironically meaning ‘green vegetables’ has moved away from its origins, but still contains kick ass green chillis to represent.

So in my fusion-esque style I decided to switch it up a bit. I switched lamb for sausage, added potatoes and a can of coconut milk, garlic plus some cinnamon.

Ingredients

700 grams diced lamb (leg or shoulder)

2 tbsp coconut oil

1/2 tsp cinnamon 

1/2 tsp tumeric

1/2 tsp cumin

2 thumbs of ginger, grated

Large onion grated or fine dice

3 garlic cloves grated

Can coconut milk

Can tomatoes

Salt and pepper

3 birds eye chillis (hot)

500 grams potatoes peeled chopped large chunks

Method

Melt the coconut oil in a medium crock pot, Dutch oven or any deep large saucepan. Saute the lamb chunks until lightly browned. Remove from pan. Add the onions, garlic, ginger and saute in the pool of lamb and coconut fat left in the pot until lightly browned. Add all the spices plus a dash of water at the same time, so they don’t burn, you can even knock up a small glass with hot water and tip all the spices into this before adding to the pot.

Stir and then immediately add back the meat, the tomatoes and coconut milk and stir. Cover and cook on low heat for 1.5 to 2 hours. Ensure from time to time you check the curry is not drying out. Add some hot water if necessary and stir. Ensure the curry is not catching on the bottom of the pan. With one hour remaining add the potatoes, try not to stir too much from here as it will break up the potatoes. Be gentle and remember to check it’s not catching on the bottom of the pan, no one likes a burnt curry!

Once time is up, check if the meat is falling apart if not cook longer.

You can then garnish with finely diced parsley, coriander or even lime zest. Another nice idea is to experiment with a dash of sherry vinegar through the cooking process to balance acidity.

Serve with Rice or Flatbread and a vibrant Salad or slaw.

When I made this dish I also knocked up a chilli salsa but with mint, onion, lime, carrot, courgette, oil, vinegar, honey, chilli all diced and blended. It was delicious on the side. I did this as I was cooking for kids as well who don’t like chilli so I skipped the chilli in the main dish.