Aromatic lamb and coconut curry
Slow cooked and fragrant, this curry is great for the whole family
Serves
4 - 6
Prep Time
20 mins
Cook Time
2 hrs 30 mins
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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ShareIngredients
2 Tbsp cooking oil
700g Quality Mark lamb shoulder
2 tsp cumin seeds
3 tsp ground cumin
2 tsp ground turmeric
1 tsp chilli powder
2 tsp ground coriander
¼ tsp ground cardamom
2 Tbsp fresh ginger
finely chopped5 garlic cloves
finely chopped12 shallots
peeled1 cinnamon stick
500g vine tomatoes
halved400ml coconut milk
1 tsp kosher salt
2 Tbsp caster sugar
2 tsp garam masala
½ cucumber
sliced¼ red onion
thinly sliced½ cup fresh coriander leaves
roughly chopped2 Tbsp lemon juice
Method
Heat the oven to 160ºC regular bake.
Place the lodge Dutch oven on the stove over a medium heat and add the oil.
Use a sharp knife to cut the lamb into 3cm chunks
Add the lamb to the hot pan and fry until lightly browned. Remove from the dish and set aside.
Place the dried spices and ginger in the Dutch oven and fry briefly until aromatic
Reduce the heat, then add the garlic, shallots and cinnamon and fry for a further few minutes
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.
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.
Add the remaining tomatoes and garam masala and cook for a further 30 minutes uncovered.
Serve with the cucumber salad, rice, yoghurt and fresh naan
Cut the cucumber lengthways and slice into thin crescents. Place in a bowl with the remaining ingredients and stir to combine.
Serve alongside curry with rice, yoghurt and 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.
