Golden lamb curry
Simple yet flavoursome lamb curry
4 - 6
Serves
15 mins
Prep Time
1 hr 15 mins
Cook Time
Recipe author
Beef + Lamb New Zealand
Packed full of flavour, this recipe would be perfect for both everyday and special occasions. We love the tender lamb in the mild curry sauce. Serve with steamed rice and plenty of coriander over the top.
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Ingredients
1kg Quality Mark lamb rumps
2 Tbsp olive oil
2 onions
peeled and chopped
3 Tbsp korma curry paste
3 garlic cloves
finely chopped
4cm fresh ginger
grated
1/2 tsp ground cardamom
1 tsp salt
400g chopped tomatoes
100g glace papaya
Or use sultanas
1 1/2 cups pumpkin
diced
1 and 1/2 cups beef stock
1/2 cup yoghurt
1/4 cup fresh coriander
roughly chopped
Method
To Make Curry
1
Cut the meat into 2cm cubes and season well with salt and pepper.
2
Heat the oil in a large frying pan and brown the meat on all sides. Set aside.
3
Add the onion and cook over a moderate heat until soft and lightly browned.
4
Add the curry paste, garlic, ginger, cardamom and salt and cook for 1-2 minutes until fragrant.
Start Timer
5
Add the tomatoes and juice, papaya, pumpkin and stock or water.
6
Cover and simmer on low heat for 1 hour, stirring often until tender. (Alternatively, cook in a casserole in a 160°C oven for 1-1 ¼ hours).
Start Timer
7
Stir in the yoghurt just before serving. Do not boil.
8
Top with fresh coriander before serving with white rice
Nutrition Information per Serving (348g)
This dish is packed with iron, zinc and vitamin B12 contributing to immunity and energy levels.
Energy
1493kJ (356 kcal)
Protein
35.9g
Total Fat
14.3g
Saturated Fat
5.8g
Carbs
20.6g
Dietary Fibre
g
Sodium
563mg
Iron
4.2mg
Zinc
6mg
Vitamin B12
4µg
