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Lamb Curry Recipe #passdownthelove

We ask 10 outstanding food bloggers to share recipes they learnt from the significant mother in their lives. Dipal of De’Palate Brisbane food blog shares this family favourite that she was taught from her mother as a young girl.

Equipment

Ingredients:

  • 1kg lamb chops or boneless lamb leg cut into 5cm pieces
  • 3 small or 2 medium brown onions,finely chopped
  • 3 small potatoes quartered
  • 1/2 cup crushed tomatoes
  • 3 tbsp oil
  • 4 cinnamon sticks
  • 6 cloves
  • 6 whole green cardamom pods
  • 10 curry leaves
  • 2 tsp salt
  • 2 tbsp minced ginger
  • 2 tbsp minced garlic
  • 1 heaped tsp cumin powder
  • 1 heaped tsp coriander powder
  • 1/2 tsp turmeric powder
  • 2 birds eye chillies or 1 tsp chilli powder (omit if you don’t want it too spicy)
  • 4 cups hot water
  • 2 tsp garam masala
  • Fresh coriander and lemon wedges to serve

Directions:

  1. Heat oil in large pan on medium heat; add cardamom, cinnamon sticks, cloves and curry leaves. When the curry leaves begin to sizzle and fragrance starts to release, add onions and salt and saute until light golden, about 12-15 minutes, stirring frequently.
  2. Stir in the ginger paste, garlic and chilies and cook for 1-2 mins until fragrant.
  3. Add coriander, cumin, turmeric and chilli powder (if using) and saute for 2mins.
  4. Now add your lamb pieces and turn the heat up and stir until the lamb has browned on all sides.
  5. Add hot water and simmer for 30-45mins until lamb is getting tender.
  6. Add the potatoes and cook for further 15mins or until the potatoes are cooked.
  7. Add the crushed tomatoes and simmer for further 10mins
  8. Sprinkle the garam masala and check for seasoning and simmer for further 5mins and then garnish with freshly chopped coriander.
  9. Serve the curry with rice or roti and lemon wedges. We love to squeeze some lemon juice on the curry before eating it.

Serves 6

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