MLA Indian Green Aussie Lamb Curry
- Prep time 5Min
- Cook time 2Hr, 10Min
- Technique Pan Fry / Saute, Stir Fry, Sear
- Meat Lamb
- Cut Shoulder
- Serves 4
Get ready for a taste sensation with the deliciously spicy Indian Green Aussie Lamb Curry - a hearty and comforting meal that's perfect for any occasion!
Ingredients
Alternate cuts: Diced Aussie lamb shoulder or lamb chump chops
For the lamb curry:
- 2.2 pounds Aussie lamb shoulder chops, fat-trimmed
- 1/2 lemon, juice
- 1/2 cup water
- 1 bunch washed, chopped cilantro roots, stems and leaves
- 2-inch piece peeled, chopped ginger
- 6 each peeled garlic cloves
- 1 each long green chili, deseeded
- 1 tsp ground turmeric
- 1 tbsp sunflower oil
- 1 tsp fennel seeds
- 1 medium sliced brown onion
For garnish:
- 1 tsp sunflower oil
- 1 tbsp cumin seeds
- 1/2 head cauliflower, broken into florets
- 2 cups halved, blanched green beans
- 1.3 pounds kent or jap pumpkin, cut into 3/4" we
Method
For the lamb curry:
-
Preheat oven to 300°F / 150°C fan forced.
-
Place lemon juice, water, cilantro, ginger, garlic, chili and turmeric into a blender.
-
Cover and blend for 1 minute or until smooth.
To cook:
-
Pour half the oil into a flameproof casserole dish and place over medium heat.
-
When hot, add Aussie lamb and cook for 6-8 minutes until browned. Set aside.
-
Pour off rendered lamb fat from pan.
-
Add remaining oil and fennel seeds and then immediately add the onions and stir until golden.
-
Return Aussie lamb to pan.
-
Pour contents of blender over Aussie lamb and bring to a simmer.
-
Cover with lid and place in oven for 1 hr to 1 hr 15, or until meat is tender.
-
Toss cauliflower and pumpkin in oil and spread over a baking tray, sprinkle with cumin seeds, and roast for 40 minutes or until starting to brown at the edges.
-
Toss with blanched green beans.
To serve:
-
Serve with rice, flatbreads and chili pickles.
