As soon as you start smelling these wonderful aromatic aromas, you will want to hurry to get this curry on the dinner table, Chef! Silky onion, carrots, & lamb pieces are elevated with an enticing UCOOK spice blend, cooked with rich tomato paste & chopped tomato. Served with crispy poppadoms.
Fiery Durban Lamb Curry
Fiery Durban Lamb Curry
with carrots & coriander
Hands on Time: 20 - 40 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Carrot
- Cooked Chopped Tomato
- Curry Spice
- Free-range Lamb Chunks
- Fresh Coriander
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Poppadoms
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Water
- Sugar/Sweetener/Honey
- Paper Towel
- Seasoning (salt & pepper)
LAMB
Place a pot over medium heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally).
CURRY
Add the onion and the Carrot to the pot. Fry until lightly golden, 4-5 minutes (shifting occasionally). Add the curry spice, the garlic, and the tomato paste. Fry until fragrant, 2-3 minutes. Add the cooked chopped tomato and 150ml [300ml]|#7DA0D7 of water. Simmer until thickening and cooked through, 10-12 minutes. Remove from the heat, add a sweetener (to taste), and season.
Poppadoms
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadoms start to curl, use tongs to flip it over. Keep flipping until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds in batches.
DINNER IS READY
Bowl up the Durban lamb curry, sprinkle over the coriander, and side with the crispy Poppadoms. Well done, Chef!
LAMB
Place a pot over medium heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally).
CURRY
Add the onion and the Carrot to the pot. Fry until lightly golden, 4-5 minutes (shifting occasionally). Add the curry spice, the garlic, and the tomato paste. Fry until fragrant, 2-3 minutes. Add the cooked chopped tomato and 150ml [300ml]|#7DA0D7 of water. Simmer until thickening and cooked through, 10-12 minutes. Remove from the heat, add a sweetener (to taste), and season.
Poppadoms
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadoms start to curl, use tongs to flip it over. Keep flipping until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds in batches.
DINNER IS READY
Bowl up the Durban lamb curry, sprinkle over the coriander, and side with the crispy Poppadoms. Well done, Chef!
LAMB
Place a pot over medium heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes (shifting occasionally).
CURRY
Add the Onions and the Carrot to the pot. Fry until lightly golden, 5-6 minutes (shifting occasionally). Add the curry spice, the garlic, and the tomato paste. Fry until fragrant, 3-4 minutes. Add the cooked chopped tomato and 450ml [600ml]|#7DA0D7 of water. Simmer until thickening and cooked through, 12-15 minutes. Remove from the heat, add a sweetener (to taste), and season.
Poppadoms
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadoms start to curl, use tongs to flip it over. Keep flipping until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds in batches.
DINNER IS READY
Bowl up the Durban lamb curry, sprinkle over the coriander, and side with the crispy Poppadoms. Well done, Chef!
LAMB
Place a pot over medium heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 3-4 minutes (shifting occasionally).
CURRY
Add the Onions and the Carrot to the pot. Fry until lightly golden, 5-6 minutes (shifting occasionally). Add the curry spice, the garlic, and the tomato paste. Fry until fragrant, 3-4 minutes. Add the cooked chopped tomato and 450ml [600ml]|#7DA0D7 of water. Simmer until thickening and cooked through, 12-15 minutes. Remove from the heat, add a sweetener (to taste), and season.
Poppadoms
Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the Poppadoms one at a time, about 30 seconds per side. As soon as the poppadoms start to curl, use tongs to flip it over. Keep flipping until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds in batches.
DINNER IS READY
Bowl up the Durban lamb curry, sprinkle over the coriander, and side with the crispy Poppadoms. Well done, Chef!
Frequently Asked Questions
What is the preparation time for Fiery Durban Lamb Curry?
The preparation time for Fiery Durban Lamb Curry with carrots & coriander is between 20 and 40 minutes.
What is the total time required to make Fiery Durban Lamb Curry with carrots & coriander?
The total time required to make Fiery Durban Lamb Curry with carrots & coriander is between 35 and 55 minutes.
How many servings does Fiery Durban Lamb Curry provide?
4 servings
What are the main ingredients in Fiery Durban Lamb Curry?
Carrot, Cooked Chopped Tomato, Curry Spice, Free-range Lamb Chunks, Fresh Coriander, Garlic Clove, Garlic Cloves, Onion, Onions, Poppadoms, Tomato Paste
What is the nutritional information of Fiery Durban Lamb Curry?
Calories: 742, Carbs: 69 grams, Fat: grams, Protein: 42.8 grams, Sugar: 19 grams, Salt: 1519 grams
How do I prepare Fiery Durban Lamb Curry?
CURRY: Add the onion and the carrot to the pot. Fry until lightly golden, 4-5 minutes (shifting occasionally). Add the curry spice, the garlic, and the tomato paste. Fry until fragrant, 2-3 minutes. Add the cooked chopped tomato and 150ml [300ml]|#7DA0D7 of water. Simmer until thickening and cooked through, 10-12 minutes. Remove from the heat, add a sweetener (to taste), and season. LAMB: Place a pot over medium heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned, 2-3 minutes (shifting occasionally). DINNER IS READY: Bowl up the Durban lamb curry, sprinkle over the coriander, and side with the crispy poppadoms. Well done, Chef! POPPADOMS: Place a clean pan over medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time, about 30 seconds per side. As soon as the poppadoms start to curl, use tongs to flip it over. Keep flipping until golden and puffed up. Alternatively, heat the poppadoms in the microwave until crispy, 20-30 seconds in batches.
What should be prepared from my kitchen to make Fiery Durban Lamb Curry?
Carrot, Cooked Chopped Tomato, Curry Spice, Free-range Lamb Chunks, Fresh Coriander, Garlic Clove, Garlic Cloves, Onion, Onions, Poppadoms, Tomato Paste
How many calories does Fiery Durban Lamb Curry have?
742 calories
How much fat content does Fiery Durban Lamb Curry have?
grams
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