Slow-cooked lamb curry, but make it easy
Slow-cooked lamb, but make it easy. This fragrant dish needs just 10 minutes of prep time, then you can sit back and let the oven do the rest.
Slow-cooked Cape Malay lamb curry
Serves 4
Preparation: 10 minutes
Cooking: 1 hour 30 minutes
Preparation: 10 minutes
Cooking: 1 hour 30 minutes
Ingredients:
- 500 g Woolworths Free Range Leg Lamb Cubes
- 3 T olive oil
- 1 cube each Woolworths Prepared Chilli and Garlic
- 2 red onions, thinly sliced
- 1 sachet Woolworths Cape Malay Cook-in Sauce
- 700 g potatoes or baby potatoes, parboiled
- Sea salt and freshly ground black pepper, to taste
- Green chilli, sliced, for serving
- Fresh coriander, for serving
- Woolworths Rotis, warmed, for serving
Method:
- Brown the lamb in olive oil in batches, then set aside.
- Add the garlic, chilli, onion and 1 T olive oil to the pan and soften over a low heat until caramelised.
- Add the lamb and cook-in sauce and simmer for 1 hour and 30 minutes until the lamb is tender.
- Add the potatoes during the last 45 minutes of cooking and serve warm with the rotis.
Cook’s note: Add a cup of water or lamb stock if you want to loosen the curry in the last 30 minutes.
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