Sri Lankan lamb curry
Homemade lamb curry with kaffir lime leaves
Serves
6
Prep Time
30 mins
Cook Time
3 hrs
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.
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ShareIngredients
1 kg Quality Mark lamb shoulder
cut into 2.5cm pieces2 Tbsp canola oil
2 onions
finely sliced4 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 sliced⅓ cup fresh coriander
5 garlic cloves
crushed2-3 red chillies
seeds removed and roughly chopped2 Tbsp chopped lemongrassi
5cm knob fresh ginger
finely sliced1 onion
roughly chopped1 tsp ground turmeric
3 Tbsp olive oil
Method
Combine all ingredients for the curry paste in a blender or food processor until relatively smooth.
Turn your slow cooker to high.
Season the lamb with salt and pepper.
Heat a heavy-based pan and add the spice paste over medium heat until fragrant.
Add the onions and cook until softened.
Remove from pan and add the onions and spice mix to the slow cooker.
Add a dash of oil to the hot pan and brown the lamb in batches, adding the browned lamb to the slow cooker as you go.
Add the kaffir lime leaves, remaining spices, coconut milk, stock, honey, soy, and fish sauce to the slow cooker.
Cook on high for 2 hours and then reduce to low and cook for a further 1 hour, or until lamb is tender.
Serve with cooked rice, blanched green beans and scatter with coriander and sliced mango.
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.
