Golden lamb curry
Simple yet flavoursome lamb curry
Serves
4 - 6
Prep Time
15 mins
Cook Time
1 hr 15 mins
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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ShareIngredients
1kg Quality Mark lamb rumps
2 Tbsp olive oil
2 onions
peeled and chopped3 Tbsp korma curry paste
3 garlic cloves
finely chopped4cm fresh ginger
grated1/2 tsp ground cardamom
1 tsp salt
400g chopped tomatoes
100g glace papaya
Or use sultanas1 1/2 cups pumpkin
diced1 and 1/2 cups beef stock
1/2 cup yoghurt
1/4 cup fresh coriander
roughly chopped
Method
Cut the meat into 2cm cubes and season well with salt and pepper.
Heat the oil in a large frying pan and brown the meat on all sides. Set aside.
Add the onion and cook over a moderate heat until soft and lightly browned.
Add the curry paste, garlic, ginger, cardamom and salt and cook for 1-2 minutes until fragrant.
Add the tomatoes and juice, papaya, pumpkin and stock or water.
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).
Stir in the yoghurt just before serving. Do not boil.
Top with fresh coriander before serving with white rice
