Lamb Curry

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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

Ingredients

Lamb

500g Quality Mark diced lamb shoulder
3 tablespoons oil
½ cinnamon stick
2 bay leaves
4 cardamom pods
1 large onion, finely chopped
2 cloves garlic, crushed
2.5cm piece fresh ginger, peeled and finely grated
¼ teaspoon cayenne pepper
¾ cup Campbell’s Real Stock - Beef
½ teaspoon garam masala
2 tablespoons fresh coriander leaves, finely chopped

To serve

Roti
Cucumber and yoghurt raita
Cooked rice

Method

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, cinnamon
stick and cardamon pods before serving.

Suitable Cuts
Nutrition
Tips & Tricks

Nutrition Information Per Serving*

Serving size: 210g

Energy kJ (kcal)	1239 (296)
Protein (g)	28.7
Fat (g)	19.0
Saturated (g)	4.8
Carbohydrate (g)	2.9
Sugars (g)	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.