Winter Recipe with Basmati Rice and Roti Bread
1 hrs 30 mins
A slight variation of a Madhur Jaffrey recipe, this curry is a definite winter warmer.
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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
To Make Lamb
Slow Cooker Option
Heat the oil in a heavy-based saucepan and when hot, add the cinnamon stick, bay leaves, and cardamom pods.
Cook until aromatic, then add the onion and cook, stirring continuously until the onion begins to colour.
Add the garlic and ginger and cook for a further 30 seconds.
Add the lamb pieces and cook, stirring until the lamb is well coated in the spices.
Add the cayenne pepper, beef stock and 3/4 cup water and bring to a simmer.
Cover saucepan with a tight fitting lid and simmer gently for about an hour or until the lamb is tender.
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 info
* Percentage of recommended daily intake (Aust/NZ)