Lamb Curry

LAMB CURRY

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SERVING

Serves 4

PREP TIME

30 minutes

COOK TIME

3 hours

SERVING

Serves 4

PREP TIME

30 minutes

COOK TIME

3 Hours

Ingredients

Dry Spice Ingredients

 

  • Dry spices (enough for 1 quantity curry)
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • ½ tsp fennel seeds
  • 2 tsp garam masala
  • 1 tsp turmeric
  • ¼ – ½ tsp dried red chilli flakes (depending on heat preference)

Spice Paste Ingredients

 

  • 1 Tbsp vegetable oil
  • 1 large brown onion, diced
  • 2 garlic cloves, diced
  • 1 Tbsp ginger, grated
  • 1 quantity dry spice
  • 2 Tbsp PEPPADEW® Mild Mango Atchar with Piquanté Peppers
  • 2 Tbsp PEPPADEW® Hot Mango Atchar with Piquanté Peppers
  • Flesh of 1 medium-sized mango (about 1¼ cup), fresh or frozen
  • 1 tsp sugar
  • 3-4 Tbsp water

 

Lamb Curry with Mango Atchar Ingredients

 

  • 1 Tbsp vegetable oil
  • 1.2 kg free-range lamb cubes
  • 1 brown onion, diced
  • 2 Tbsp tomato paste
  • 400 g tin whole plum tomatoes, mulched
  • 1 cinnamon stick, broken
  • 400 ml coconut milk
  • 1 cup weak beef stock
  • 200 ml water
  • 1 Tbsp fruit chutney
  • salt and pepper, to taste

Method

  • To make the dry spice, toast the cumin, coriander and fennel in a pan on medium heat until fragrant. Add the garam masala, turmeric and chilli flakes, giving it a quick stir through before setting aside to cool.
  • For the paste, heat 1 Tbsp oil in a pan and sauté the onion until softened. Add the garlic and ginger and cook for a further 2 minutes.
  • Add the dry spices, both PEPPADEW® Mango Atchars with Piquanté Peppers and the fresh mango pieces to the onions. Add the sugar and water and simmer for several minutes. Transfer the paste to a blender and blitz until smooth.
  • Heat the remaining oil in a heavy based oven-proof saucepan. Season the lamb with salt and pepper. Brown the meat in batches, remove from the pan and set aside.
  • Sauté the onion in the remaining pan oils. Add the lamb back to the pan and combine with the caramelized onions. Add the whole quantity of curry paste and the remaining ingredients, except the chutney. Cover with a lid and cook in a 180º C preheated oven for about 3 hours until the meat is tender and the sauce has thickened.
  • Adjust seasoning if necessary and stir through the chutney. Serve with carrot and cashew nut salad, steamed rice, naan bread and cucumber raita.

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