Favourite Lamb Curry

Favourite Lamb Curry


2 people made this

An excellent lamb curry. Everyone loves the crunch and texture that comes from the whole mustard and cumin seeds and chilli flakes in the curry mix.

Herbie's Spices New South Wales, Australia

Serves: 4 

  • 500g lamb from leg, trimmed
  • 1 tablespoon olive oil
  • 2 tablespoons Herbie's Spices Curry Mix with Whole Seeds and Spices
  • 2 teaspoons Herbie's Spices Panch Phora
  • 2 tablespoons tomato paste
  • 4-6 fresh or dried Herbie's Spices Curry Leaves Whole
  • 1 teaspoon Herbie's Spices Sea Salt, ground
  • half cup coconut cream or cream

Preparation:15min  ›  Cook:1hour30min  ›  Ready in:1hour45min 

  1. Cut the lamb into cubes.
  2. Heat oil in a heavy-based saucepan. Add the curry mix and Panch Phora and stir over medium heat for two minutes.
  3. Add the meat in batches, so that all cubes are sealed on all sides. Stir in the tomato paste and half a cup of water, curry leaves and the salt.
  4. Lower heat, cover, and cook slowly for about an hour, stirring occasionally, until meat is very tender.
  5. Add cream or coconut cream (depending on the flavour you want) ten minutes before serving and reheat without the lid.
  6. Garnish with chopped coriander.

Additional Tips

Serve with rice cooked with cardamom pods.

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