Golden Lamb Curry
Simple Yet Flavoursome Lamb Curry
4 - 6
1 hrs 15 mins
Packed full of flavour, this recipe would be perfect for both everyday and special occasions.
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1kg Quality Mark lamb rumps
2 tbsp olive oil
2, peeled and chopped onions
3 tbsp korma curry paste
1 tbsp, minced garlic clove
1 tbsp, minced fresh ginger
1 tsp, grated cardamom
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
To Make Curry
Cut the meat into 2cm cubes and season well with salt and pepper.
Heat the oil in large frying pan and brown the meat on all sides. Set aside.
Add the onion and cook over a moderate heat until soft and lightly browned.
Add the curry paste, garlic, ginger, cardamom and salt and cook for 1-2 minutes until fragrant.
Add the tomatoes and juice, papaya, pumpkin and stock or water.
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).
Stir in the yoghurt just before serving. Do not boil.
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 info
* Percentage of recommended daily intake (Aust/NZ)