Sri Lankan Lamb Curry
Homemade Lamb Curry with Kaffir Lime Leaves
6
Serves
30 mins
Prep Time
3 hrs
Cook Time
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
5 garlic cloves
crushed
2-3 red chilli
seeds removed and roughly chopped
2 tbsp chopped lemongrass
i
5cm knob fresh ginger
finely sliced
1 onion
roughly chopped
1 tsp ground turmeric
3 tbsp olive oil
Curry
1 kg Quality Mark lamb shoulder
cut into 2.5cm pieces
2 tbsp canola oil
2 onions
finely sliced
4 Makrut lime leaves (kaffir)
1 cinnamon stick
3 star-anise
400ml coconut milk
100ml vegetable stock
1 tsp honey
2 tbsp soy sauce
2 tbsp fish sauce
400g green beans
1 mango
peeled and sliced
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.
Nutrition Information per Serving (484g)
Percentage daily intakes are based on an average adult diet of 8700 kJ (2100 kilocalories).
More infoEnergy
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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