Lamb curry

Lamb curry

By
From
My Feast
Serves
6
Photographer
Chris Chen

My dad always cooked this flavoursome curry and our family loved it. When we first arrived in Australia, we were broke and everything seemed to be expensive, especially meat. Dad’s motto was the more bones the better and he always used barbecue chops when making this curry — the bones seem to hold the luscious gravy to the meat, making it unbelievably moreish.

Ingredients

Quantity Ingredient
400g lamb, preferably barbecue chops with bones, chopped into 2 cm pieces
100g onion, diced
1 sprig curry leaves, leaves picked
garlic
2 thin slices ginger
10cm lemongrass
cinnamon
2 teaspoons ground coriander, roasted
2 teaspoons roasted ground fennel seeds
2 teaspoons ground cumin
1 teaspoon toasted and ground cumin seeds
1/2 teaspoon fenugreek seeds, lightly toasted
1/2 teaspoon ground turmeric
1/2 teaspoon red chilli powder
1 litre water
200ml coconut cream
1/2 lime, juiced
1 teaspoon salt

Method

  1. Place the lamb, onion, curry leaves, garlic, ginger, lemongrass, all of the spices and water in a heavy-based saucepan, bring to the boil, then reduce the heat to a simmer and cook for 30 minutes or until the sauce thickens and the meat is tender. Add the coconut cream and bring to the boil. Remove from the heat, stir through the lime juice and season with salt.
Tags:
My
Feast
Peter
Kuruvita
Asia
Asian
island
SBS
My Sri Lanka
Island Feast
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