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Lamb Curry

Winter Recipe with Basmati Rice and Roti Bread

4

Serves

15 mins

Prep Time

1 hrs 30 mins

Cook Time

Kathy Paterson

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

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Lamb,

Casserole/Slow,

Rice,

Dinner,

National Lamb Day,

Ingredients

Lamb

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500g, diced Quality Mark lamb shoulder

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3 tbsp olive oil

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1/2 cinnamon stick

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2 Bay leaves

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4 pods cardamom

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1, finely chopped onion

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2, crushed garlic cloves

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2.5cm, peeled and finely grated fresh ginger

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1/4 tsp cayenne pepper

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3/4 cup beef stock

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1/2 tsp garam masala

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2 tbsp, finely chopped coriander

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wholemeal roti bread

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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.

More info

Nutrition Information per Serving (210g)

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

More info

Energy

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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