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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 crushed garlic cloves

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3 roughly chopped red chilli

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1 tbsp chopped lemongrass

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5cm finely sliced fresh ginger

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1 roughly chopped onion

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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

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2 tbsp canola oil

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2 finely sliced onions

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4 kaffir lime leaf

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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 sliced mango

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A handful of 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).

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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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