Sri Lankan lamb curry

Homemade lamb curry with kaffir lime leaves

Serves

30 mins

Prep Time

3 hrs

Cook Time

Recipe author

Brooke Campbell

This aromatic curry uses a homemade spice paste which takes the depth of flavours to the next level. Slowly cooked until the lamb is beautifully tender, we guarantee this will be a recipe to add to your weekly menu.

Rate this recipe

Casserole/Slow,

Lamb,

Dinner,

National Lamb Day

Ingredients

Curry

1 kg Quality Mark lamb shoulder

cut into 2.5cm pieces

2 Tbsp canola oil

2 onions

finely sliced

4 Makrut lime leaves (kaffir)

1 cinnamon stick

3 star-anise

400ml coconut milk

100ml vegetable stock

1 tsp honey

2 Tbsp soy sauce

2 Tbsp fish sauce

400g green beans

1 mango

peeled and sliced

⅓ cup fresh coriander

Curry Paste

5 garlic cloves

crushed

2-3 red chillies

seeds removed and roughly chopped

2 Tbsp chopped lemongrass

5cm knob fresh ginger

finely sliced

1 onion

roughly chopped

1 tsp ground turmeric

3 Tbsp olive oil

Method

To Make Curry Paste

To Make Curry

To Serve

Combine all ingredients for the curry paste in a blender or food processor until relatively smooth.

Nutrition Information per Serving (484g)

Containing zinc, iron and selenium, this dish is an all-rounder on the immunity health front. This Nutrition Panel is based on 8 serves and assumes 3/4 cup cooked jasmine rice per serve.

Energy

2411kJ (576 kcal)

Protein

30g

Total Fat

29.7g

Saturated Fat

12.8g

Carbs

45g

Dietary Fibre

4.1g