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Sri Lankan Lamb Curry

Homemade Lamb Curry with Kaffir Lime Leaves

6

Serves

30 mins

Prep Time

3 hrs

Cook Time

Brooke Campbell

Recipe author

Brooke Campbell

This aromatic curry uses a homemade spice paste which takes the depth of flavours to the next level. Slowly cooked until the lamb is beautifully tender, we guarantee this will be a recipe to add to your weekly menu.

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Casserole/Slow,

Lamb,

Dinner,

National Lamb Day,

Ingredients

Curry paste

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5 garlic cloves

crushed

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2-3 red chilli

seeds removed and roughly chopped

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2 tbsp chopped lemongrass

i

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5cm knob fresh ginger

finely sliced

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1 onion

roughly chopped

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1 tsp ground turmeric

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3 tbsp olive oil

Curry

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1 kg Quality Mark lamb shoulder

cut into 2.5cm pieces

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2 tbsp canola oil

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2 onions

finely sliced

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4 Makrut lime leaves (kaffir)

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1 cinnamon stick

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3 star-anise

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400ml coconut milk

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100ml vegetable stock

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1 tsp honey

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2 tbsp soy sauce

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2 tbsp fish sauce

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400g green beans

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1 mango

peeled and sliced

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A handful of fresh coriander

Method

To Make Curry Paste

To Make Curry

To Serve

1

Combine all ingredients for the curry paste in a blender or food processor until relatively smooth.

More info

Nutrition Information per Serving (484g)

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

More info

Energy

2411 (576)kJ

Protein

30g

Total Fat

29.7g

Saturated Fat

12.8g

Carbs

45g

Sugars

12g

Sodium

756mg

Iron*

3.2mg

* Percentage of recommended daily intake (Aust/NZ)

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