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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

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Lamb,

Dinner,

Casserole/Slow,

Ingredients

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1kg Quality Mark lamb rumps

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2 tbsp olive oil

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2, peeled and chopped onions

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3 tbsp korma curry paste

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1 tbsp, minced garlic clove

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1 tbsp, minced fresh ginger

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1 tsp, grated cardamom

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1 tsp salt

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425g canned tomatoes

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100g glace papaya

Or use sultanas

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1 and 1/2 cups, diced pumpkin

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1 and 1/2 cups beef stock

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1/2 cup yoghurt

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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 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.

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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).

7

Stir in the yoghurt just before serving. Do not boil.

8

Top with fresh coriander before serving with white rice

More info

Nutrition Information per Serving (348g)

Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).

More info

Energy

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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