Kiwi Lamb Curry – big on flavour and really easy to make.
I’ll show you How to Make Lamb Curry.
Melt-in-the-mouth meat in a rich curry sauce, big on flavour and really easy to make.
The true flavour is in the New Zealand lamb simply because it’s the best.
This goes perfectly well with my “Killer Rice” which is also below.
Enjoy.
Ingredients:
- 2 tablespoons extra virgin olive oil
- 750 grams (1.6 pounds) Lamb shoulder (boneless), chopped into cubes
- 2 onions, roughly chopped
- 4 garlic cloves, minced
- ½ teaspoon cinnamon
- 1 ½ teaspoon garama masala
- 1 ½ teaspoon cumin
- ½ teaspoon chilli powder (Mild)
- 3 tablespoons tomato paste
- 2 tablespoons grated fresh ginger
- 3 cups Lamb stock
- 1 teaspoon salt
- ½ cup peanuts
- 200 ml Greek yoghurt
- 1 bunch coriander
Serves 8 people
Instructions:
- Heat oil in a large frying pan until hot then sear lamb shoulder in batches until browned. Remove and set aside in bowl of slow cooker (or casserole dish).
- Lower heat to medium-high then add onion and garlic to pan and sauté for 5-6 minutes, or until translucent and soft. Add cinnamon, garam masala, cumin and chilli powder and cook 3 minutes whilst stirring with a wooden spoon. Add tomato paste, ginger, stock, salt and peanuts, then mix to combine.
- Stir spice mixture into lamb then add everything into an oven proof casserole and (or cook in a slow cooker on medium for 6 hours) cook in pre-heated oven at 175°C for 21/2 – 3 hours until the meat is tender.
- Chop half the coriander and fold into the yoghurt.
- Serve curry with Killer Yellow Rice and mixing the remaining chopped coriander into the rice.
Now you’ve got that curry, let’s make the perfect “Killer Rice” to go with it!
Killer Rice
Ingredients:
- 350 g Basmati rice (Main)
- 2 cups Vegetable stock
- 3 cups Water
- 2 Tbsp Butter
- 1 tsp Salt
- 1 Cinnamon stick
- 4 Tbsp Goji berries, or raisins
- 5 Cardamom pods
- 1 tsp Turmeric (Main)
Serves 4 people
Instructions:
- Place rice in a colander and thoroughly rinse under cold water.
- Using a saucepan with a lid, add rinsed rice and all remaining ingredients. Bring to a simmer, cover and cook on low heat for 15 minutes. Remove pan from heat, leaving the lid on (no peeking) and allow rice to steam for 10 minutes. Fluff with a fork before serving with Kiwi-style Curry Lamb
.TIP: Rinsing the rice helps get rid of starch, which can make the rice sticky. The water does not need to run clear when rinsing like it does for Japanese rice. When cooking the rice, use a tight-fitting lid. Or ideally, use aluminium foil crimped tightly over the top of the pot to make a good seal so the steam can’t escape. A tightly covered pot lets the rice steam perfectly, and this method consistently yields long, separate, perfectly fluffy grains.
If you make up plenty, keep it in the fridge and it tastes even better two days later – But I bet it won’t last that long!