Lamb Curry
Winter Recipe with Basmati Rice and Roti Bread
Serves
4
Prep Time
15 mins
Cook Time
1 hr 30 mins
A slight variation of a Madhur Jaffrey recipe, this curry is a definite winter warmer.
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ShareIngredients
500g Quality Mark lamb shoulder
cut into 2.5cm pieces3 Tbsp olive oil
½ cinnamon stick
2 bay leaves
4 cardamom pods
1 onion
finely chopped2 garlic cloves
crushed2.5cm fresh ginger
grated¼ tsp cayenne pepper
¾ cup beef stock
½ tsp garam masala
2 Tbsp chopped fresh coriander
wholemeal roti bread
Basmati rice
Method
Heat the oil in a heavy-based saucepan and when hot, add the cinnamon stick, bay leaves, and cardamom pods.
Cook until aromatic, then add the onion and cook, stirring continuously until the onion begins to colour.
Add the garlic and ginger and cook for a further 30 seconds.
Add the lamb pieces and cook, stirring until the lamb is well coated in the spices.
Add the cayenne pepper, beef stock and ¾ cup water and bring to a simmer.
Cover saucepan with a tight fitting lid and simmer gently for about an hour or until the lamb is tender.
Stir through the garam masala and chopped coriander.
Remove the bay leaves, cinnamon stick and cardamom pods before serving.
Serve lamb curry with roti, cucumber raita and rice if you wish.
Preheat slow cooker for 20 minutes.
Place lamb and other ingredients, except garam masala and coriander, into the slow cooker and cook on low for 6-8 hours.
Stir through the garam masala and coriander and remove the bay leaves, cinnamon stick and cardamon pods before serving.
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.
