Golden Lamb Curry
Simple Yet Flavoursome Lamb Curry
4 - 6
Serves
15 mins
Prep Time
1 hrs 15 mins
Cook Time
Packed full of flavour, this recipe would be perfect for both everyday and special occasions.
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High Iron
Lamb,
Dinner,
Casserole/Slow,
Family Favourites,
Easy,
Ingredients
1kg Quality Mark lamb rumps
2 tbsp olive oil
2 onions
peeled and chopped
3 tbsp korma curry paste
1 tbsp garlic clove
minced
1 tbsp fresh ginger
minced
1 tsp cardamom
grated
1 tsp salt
425g canned tomatoes
100g glace papaya
Or use sultanas
1 and 1/2 cups, diced pumpkin
1 and 1/2 cups beef stock
1/2 cup yoghurt
2 tbsp coriander
Method
To Make Curry
1
Cut the meat into 2cm cubes and season well with salt and pepper.
2
Heat the oil in a large frying pan and brown the meat on all sides. Set aside.
3
Add the onion and cook over a moderate heat until soft and lightly browned.
4
Add the curry paste, garlic, ginger, cardamom and salt and cook for 1-2 minutes until fragrant.
Start Timer
5
Add the tomatoes and juice, papaya, pumpkin and stock or water.
6
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).
Start Timer
7
Stir in the yoghurt just before serving. Do not boil.
8
Top with fresh coriander before serving with white rice
Nutrition Information per Serving (348g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1493 (356)kJ
Protein
35.9g
Total Fat
14.3g
Saturated Fat
5.8g
Carbs
20.6g
Sugars
18.8g
Sodium
563mg
Iron*
4.2mg
* Percentage of recommended daily intake (Aust/NZ)
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