Lamb Curry
Winter Recipe with Basmati Rice and Roti Bread
4
Serves
15 mins
Prep Time
1 hr 30 mins
Cook Time
Recipe author
Kathy Paterson
A slight variation of a Madhur Jaffrey recipe, this curry is a definite winter warmer.
Rate this recipe
Share
Ingredients
Lamb
500g Quality Mark lamb shoulder
cut into 2.5cm pieces
3 Tbsp olive oil
½ cinnamon stick
2 bay leaves
4 cardamom pods
1 onion
finely chopped
2 garlic cloves
crushed
2.5cm fresh ginger
grated
¼ tsp cayenne pepper
¾ cup beef stock
½ tsp garam masala
2 Tbsp chopped fresh coriander
wholemeal roti bread
Basmati rice
Method
To Make Lamb
To Serve
Slow Cooker Option
1
Heat the oil in a heavy-based saucepan and when hot, add the cinnamon stick, bay leaves, and cardamom pods.
2
Cook until aromatic, then add the onion and cook, stirring continuously until the onion begins to colour.
3
Add the garlic and ginger and cook for a further 30 seconds.
4
Add the lamb pieces and cook, stirring until the lamb is well coated in the spices.
5
Add the cayenne pepper, beef stock and ¾ cup water and bring to a simmer.
6
Cover saucepan with a tight fitting lid and simmer gently for about an hour or until the lamb is tender.
7
Stir through the garam masala and chopped coriander.
Nutrition Information per Serving (211g)
This nutrition analysis is based on 4 serves and is for the curry only. It does not include the rice, roti or raita to serve.
Energy
1252kJ (299 kcal)
Protein
28.5g
Total Fat
19.1g
Saturated Fat
5.5g
Carbs
3.1g
Dietary Fibre
1.1g
Sodium
238mg
Iron
2.1mg
Zinc
7.0mg
Vitamin B12
1.9µg
