Lamb curry
| Serves: | 4 |
| Cooking Time: | 1h |
| Prep Time: | 20m |
Ingredients
- 3 tbsp canola oil
- 1.5 kg forequarter lamb pack
- 1 large onion, rougly chopped
- 4 garlic cloves, finely grated
- 6 cm fresh ginger, finely grated
- 1 Tbsp ground coriander
- 1 Tbsp ground cumin
- 2 tsp turmeric, ground
- 1 cinnamon stick
- 8 curry leaves
- 1 red chilli, split
- 1 x 400 g can chopped tomatoes
- 1 x 400 ml can coconut milk
- Maldon salt, to taste
- basmati rice, to serve
- fresh coriander, to garnish
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat the oil over a medium heat. Add the lamb to the pot and brown evenly before setting aside. To the same pot add the onions and cook until tender then add the garlic and ginger before cooking it for another 1 minute.
- Add the spices, curry leaves and chilli then cook until fragrant. Add the tomatoes and coconut milk before returning the lamb to the pot. Season with salt to taste
- Simmer gently for 45 minutes with the lid on over a low heat. If the meat needs to be more tender cook the dish for another 20 minutes.
- Serve the curry with the cooked basmati rice and garnish with the coriander
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