Lamb Curry
Ingredients
- 750g diced lamb (leg or shoulder)
- 2 tablespoons White Wings plain flour
- 2 tablespoons Crisco oil
- 1 large onion (275g), chopped
- 4 cloves garlic, crushed
- 2 teaspoons finely chopped hot red chilli
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander seed
- 2 teaspoons ground cardamom
- 400g can chopped tomatoes
- 1½ (375ml) cups beef stock
- 500g potatoes, peeled and cut into 1.5cm cubes
- 1 cup (140g) frozen peas
- salt, to taste
- ½ cup torn coriander leaves
- Cucumber Raita
- 1 cucumber (300g), peeled and seeded
- 2 tablespoons chopped fresh mint
- ¾ cup thick natural yoghurt
- To Serve
- steamed or boiled rice
- poppadoms
- coriander leaves
Method
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Coat meat in flour. Set aside. |
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Heat 1 tablespoon oil in a large saucepan or stockpot, over a medium heat. Add onion and cook until soft, stirring occasionally. Transfer onion to a plate. |
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Add remaining oil to pan and increase heat. Add half of the meat and quickly brown all over. Remove from pan and repeat with remaining meat, adding a little more oil if necessary. Return meat and onion to pan. Add garlic, chilli, ginger, cumin, coriander seed and cardamom. Cook, stirring for 30 seconds. Add tomatoes and beef stock and bring to the boil. Reduce heat, cover and simmer for 1 hour, stirring occasionally. |
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Add potatoes and simmer, uncovered, stirring occasionally for 30 minutes or until potatoes are tender. Stir in peas and simmer 1 minute longer. Season with salt. Stir in coriander leaves. |
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While curry is cooking, prepare cucumber raita: coarsely grate cucumber and place in a bowl with yoghurt and mint. Stir to combine. Cover and refrigerate until required. |
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Garnish curry with extra coriander leaves. Serve with rice, cucumber raita and poppadoms. |
25 minutes
1 hour 40 minutes
4-6
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