Easy lamb curry
Six ingredient curry recipe
6 - 8
Serves
15 mins
Prep Time
1 hr
Cook Time
Recipe author
Bunny Eats Design
This six-ingredient lamb rump curry is both big on flavour and also really easy to make. We love it spooned over basmati rice and served with yoghurt, sliced red onion, and naan.
Recipe courtesy of Greenlea Butcher Shop.
This six-ingredient lamb rump curry is both big on flavour and also really easy to make. We love it spooned over basmati rice and served with yoghurt, sliced red onion, and naan.
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Ingredients
For The Curry
1.2kg Quality Mark lamb rumps
i
cut into bite size pieces
500g Rogan Josh sauce
or Korma sauce
1kg courgettes
i
cut into bite size chunks
1 tsp salt
½ tsp ground black pepper
1 cup plain unsweetened yoghurt
i
1 Tbsp cooking oil
To Serve
1 handful fresh coriander leaves
1 red onion
sliced
Basmati rice
wholemeal roti bread
or swap for naan bread
Method
For The Curry
To Serve
Slow Cooker Method
1
Heat a Dutch oven, or a thick-walled casserole dish with a tight-fitting lid, over medium high heat, and add oil once hot.
2
Add onions and sauté, stirring occasionally for 5 minutes until fragrant. Remove onions and reserve.
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3
Add lamb pieces, seasoning well with salt and pepper. Brown the lamb pieces for 5 minutes, turning occasionally until well seared.
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4
Add the sautéed onions back into the pan and add the Rogan Josh or Korma sauce.
5
Bring the sauce to a simmer, cover with lid and simmer for 45 minutes until lamb is tender.
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6
Add courgettes or kamo kamo and simmer uncovered for 15 minutes until just tender.
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7
Remove pot from heat.
8
Stir yoghurt through the curry or drop a spoonful of yoghurt on top of each serving.
Nutrition Information per Serving (396g)
This nutrition analysis is based on 8 serves and does not include the rice and roti.
Energy
1319kJ (315 kcal)
Protein
37.2g
Total Fat
14.2g
Saturated Fat
5.9g
Carbs
7.1g
Dietary Fibre
4.7g
Sodium
571mg
Iron
3.4mg
Zinc
5.1mg
Vitamin B12
1.9µg
