Lamb Curry
Winter Recipe with Basmati Rice and Roti Bread
4
Serves
15 mins
Prep Time
1 hrs 30 mins
Cook Time
Recipe author
Kathy Paterson
A slight variation of a Madhur Jaffrey recipe, this curry is a definite winter warmer.
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High Iron
Lamb,
Casserole/Slow,
Rice,
Dinner,
National Lamb Day,
Ingredients
Lamb
500g, diced Quality Mark lamb shoulder
3 tbsp olive oil
1/2 cinnamon stick
2 Bay leaves
4 pods cardamom
1, finely chopped onion
2, crushed garlic cloves
2.5cm, peeled and finely grated fresh ginger
1/4 tsp cayenne pepper
3/4 cup beef stock
1/2 tsp garam masala
2 tbsp, finely chopped coriander
wholemeal roti bread
basmati rice
Method
To Make Lamb
To Serve
Slow Cooker Option
1
Heat the oil in a heavy-based saucepan and when hot, add the cinnamon stick, bay leaves, and cardamom pods.
2
Cook until aromatic, then add the onion and cook, stirring continuously until the onion begins to colour.
3
Add the garlic and ginger and cook for a further 30 seconds.
4
Add the lamb pieces and cook, stirring until the lamb is well coated in the spices.
5
Add the cayenne pepper, beef stock and 3/4 cup water and bring to a simmer.
6
Cover saucepan with a tight fitting lid and simmer gently for about an hour or until the lamb is tender.
7
Stir through the garam masala and chopped coriander.
Nutrition Information per Serving (210g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
1239 (296)kJ
Protein
28.7g
Total Fat
19g
Saturated Fat
4.8g
Carbs
2.9g
Sugars
2.1g
Sodium
209mg
Iron*
2.2mg
* Percentage of recommended daily intake (Aust/NZ)
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