Easy lamb curry
Six ingredient curry recipe
Serves
6 - 8
Prep Time
15 mins
Cook Time
1 hr
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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ShareIngredients
1.2kg Quality Mark lamb rumpsi
cut into bite size pieces500g Rogan Josh sauce
or Korma sauce1kg courgettesi
cut into bite size chunks1 tsp kosher salt
½ tsp ground black pepper
1 cup plain unsweetened yoghurti
1 Tbsp cooking oil
1-2 onion
finely diced
1 handful fresh coriander leaves
1 red onion
slicedBasmati rice
wholemeal roti bread
or swap for naan bread
Method
Heat a Dutch oven, or a thick-walled casserole dish with a tight-fitting lid, over medium high heat, and add oil once hot.
Add onions and sauté, stirring occasionally for 5 minutes until fragrant. Remove onions and reserve.
Add lamb pieces, seasoning well with salt and pepper. Brown the lamb pieces for 5 minutes, turning occasionally until well seared.
Add the sautéed onions back into the pan and add the Rogan Josh or Korma sauce.
Bring the sauce to a simmer, cover with lid and simmer for 45 minutes until lamb is tender.
Add courgettes or kamo kamo and simmer uncovered for 15 minutes until just tender.
Remove pot from heat.
Stir yoghurt through the curry or drop a spoonful of yoghurt on top of each serving.
Garnish with coriander and red onion.
Serve with basmati rice, roti or naan.
Preheat slow cooker for 20 minutes.
Place courgettes on the bottom (where it's hottest), then place meat and others on top so everything will be evenly cooked.
If set to low, slow cook for around 8 hours. If your slow cooker is set to high, cook for between 4 hours.
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.
