Singaporean Lamb Curry


1 kg (2 lb)of lean lamb cubes    
300g (10 oz)carrots, cubed    
300g (10 oz)onions, quartered    
Chopped Coriander for garnish    
some curry leaves    
45 ml (3 tablespoons) curry powder    
30 ml (2 tablespoon) coriander powder    
200ml (1 cup) coconut milk    
400ml (1 3/4 cup) hot water    
1 hot chilli chopped    
Dash of oil    
Pinch of salt 


In a hot saucepan add a dash of oil and once boiling add the coriander powder and fry until golden
Add the onions lamb pieces in small batches and brown.
Once all the meat has been browned remove from pan and add a little more oil.
Add curry powder, chillli and onions and cook until golden.
Add the hot water and coconut milk and curry leaves and bring to the boil.
Add the meat and stir every few minutes to prevent sticking.
Add the carrots and simmer until carrots and meat are cooked.
Add more coconut milk or water if the dish starts to dry out too much.
Before serving remove the curry leaves.
Serve with chopped coriander