Our Favourite Saffron Lamb Curry Recipe
With a beautiful, aromatic combination of spices that infuse with the lamb and rice, we promise this curry will be your new go-to. We suggest adding a pinch of Saffron to the rice whilst cooking for extra flavour and colour.
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500g, diced Quality Mark lamb shoulder
1/4 cup yoghurt
1, crushed garlic clove
1, deseeded and finely chopped green chilli
1 tsp ground cumin
1/2 tsp garam masala
1/2 tsp ground turmeric
1/2 tsp chilli flakes
2 tbsp vegetable oil
2, finely sliced onions
1 cup beef stock
6, scrubbed baby potatoes
3/4, washed and cooked basmati rice
2 tbsp slithered almonds
2 tbsp sultana
To Make Dish
To Make Green Yoghurt Sauce
In a large ceramic bowl, place the yoghurt, garlic, chilli and spices and stir to combine.
Add the diced lamb and toss to coat in the mixture.
Cover and set aside in a cool place to marinate for about 1 hour.
Preheat the oven to 170°C.
Place a frying pan over low heat, add the oil and gently heat.
Add the sliced onion and cook until golden, about 10 minutes.
Transfer to a bowl and set aside.
Increase the heat to medium-high, add the lamb in batches and brown on both sides, transferring to a casserole dish as you go.
Add the remaining marinade and cook for 20 seconds.
Add the beef stock, bring up to the boil, then place in the casserole dish with the lamb and half of the cooked onion.
Add the potatoes and season with salt.
Cover and place in the oven to cook for 2 hours.
Remove from the oven and stir though half of the cooked rice.
Sprinkle the remaining rice on top - return to the oven to heat the rice, if cooking rice ahead of time.
Nutrition Information per Serving (520g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).More info
* Percentage of recommended daily intake (Aust/NZ)