Kulara Curried Redclaw

35 -40 raw redclaw halves (without shell)

1 cup chicken stock (3 stock cubes)

1 tbsp. peanut oil

2 onions sliced

3 cloves crushed garlic

1 heaped tsp. grated ginger

1 capsicum chopped

1 ½ tbsp. curry powder

1 tsp. ground coriander

4 tomatoes chopped

Salt and pepper

1 small can coconut cream

Lemon juice

• Saute in oil for 4 minutes: onion, garlic, ginger and capsicum.

• Add curry powder and coriander and cook a further 1 minute.

• Stir in tomatoes.

• Cover and simmer 10 – 15 minutes.

• Toss in redclaw and simmer gently approximately 5 minutes.

• Stir in coconut cream and good squeeze of lemon juice.

• Heat gently.