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Lamb Curry
A slight variation of a Madhur Jaffrey recipe, this curry is a definite winter warmer.
Prep: 15 mins
Cook: 1 hour 30 mins
Serves 4
Good source of iron
Low Sodium
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IngredientsLamb
To serve
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Method |
Nutrition Information Per Serving*
Serving size: 210g| Energy kJ (kcal) | 1239 (296) |
| Protein (g) | 28.7 |
| Fat (g) | 19.0 |
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Saturated (g)
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4.8 |
| Carbohydrate (g) | 2.9 |
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Sugars (g)
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2.1 |
| Sodium (mg) | 209 |
| Iron (mg) | 2.2 |
| Zinc (mg) | 7.4 |
| Vitamin B12 (ug) | 3.0 |
| Vitamin D (ug) | 0 |
| Selenium (ug) | 4.2 |
*Based on ingredients for lamb curry, not including rice, roti or raita.
- If using a whole lamb shoulder trim away excess fat before cutting into pieces.
- If your curry has too much liquid at the finish of cooking, remove the lamb and reduce sauce down until thick enough to coat the lamb. Alternatively, add more liquid during cooking if needed.
- New Zealand lamb is grass-fed and contains higher levels of omega 3 than meat from grain-fed animals overseas.
- We love Madhur Jaffrey's lamb curries and this is a slight variation on one of hers.
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BEEF + LAMB NEW ZEALANDPO BOX 33 648TAKAPUNA, AUCKLAND, NEW ZEALAND
FREEPHONE
0800 733 466enquiries@beeflambnz.co.nz   
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Lamb
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.To serve
Remove the bay leaves, cinnamon stick and cardamom pods before serving. Serve lamb curry with roti, cucumber raita and rice if you wish.Slow cooker option
Preheat slow cooker for 20 minutes. Place lamb and other ingredients, except garam masala and coriander, into the slow cooker and cook on low for 6-8 hours. Stir through the garam masala and coriander and remove the bay leaves, cinnamonstick and cardamon pods before serving.