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Aromatic lamb and coconut curry

Slow cooked and fragrant, this curry is great for the whole family

4 - 6

Serves

20 mins

Prep Time

2 hrs 30 mins

Cook Time

Raid your spice shelf and put them all to good use with this delicious lamb and coconut curry. Mild enough for the kids to tuck in too, we love it with the chunky cucumber salad and fresh naan or roti too.

Recipe is courtesy of our friends Lodge Cast Iron.

Raid your spice shelf and put them all to good use with this delicious lamb and coconut curry. Mild enough for the kids to tuck in too, we love it with the chunky cucumber salad and fresh naan or roti too.

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Ingredients

Lamb curry

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2 Tbsp cooking oil

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700g Quality Mark lamb shoulder

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2 tsp cumin seeds

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3 tsp ground cumin

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2 tsp ground turmeric

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1 tsp chilli powder

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2 tsp ground coriander

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¼ tsp ground cardamom

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2 Tbsp fresh ginger

finely chopped

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5 garlic cloves

finely chopped

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12 shallots

peeled

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1 cinnamon stick

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500g vine tomatoes

halved

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400ml coconut milk

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1 tsp salt

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2 Tbsp caster sugar

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2 tsp garam masala

Chunky cucumber salad

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½ cucumber

sliced

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¼ red onion

thinly sliced

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½ cup fresh coriander leaves

roughly chopped

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2 Tbsp lemon juice

Method

Lamb curry

Chunky cucumber salad

1

Heat the oven to 160ºC regular bake.

2

Place the lodge Dutch oven on the stove over a medium heat and add the oil.

3

Use a sharp knife to cut the lamb into 3cm chunks

4

Add the lamb to the hot pan and fry until lightly browned. Remove from the dish and set aside.

5

Place the dried spices and ginger in the Dutch oven and fry briefly until aromatic

6

Reduce the heat, then add the garlic, shallots and cinnamon and fry for a further few minutes

7

Add 400g of the tomatoes and 50ml of water, place the lid on top to allow the tomatoes to sweat and soften, approximately 2 minutes.

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8

Return the lamb to the dutch oven and add the coconut milk, salt and sugar. Bring to a simmer, cover and place in the oven for 2.5 hours.

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9

Add the remaining tomatoes and garam masala and cook for a further 30 minutes uncovered.

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10

Serve with the cucumber salad, rice, yoghurt and fresh naan

Nutrition Information per Serving (357g)

This nutrition analysis is based on 6 serves and is for the curry and cucumber salad only. It doesn't include the rice, yoghurt or naan.

Energy

1808kJ (432 kcal)

Protein

25.7g

Total Fat

30.5g

Saturated Fat

15.6g

Carbs

12.4g

Dietary Fibre

3.7g

Sodium

421mg

Iron

3.8mg

Zinc

4.6mg

Vitamin B12

1.6µg