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, & free-range lamb pieces are elevated with an enticing UCOOK spice blend, cooked with rich tomato paste & chopped tomato. Served with crispy poppadoms.
Fragrant Durban Lamb Curry
Fragrant 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)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
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 diced onions and the carrot pieces to the pot. Fry until lightly golden, 4-5 minutes (shifting occasionally). Add the curry spice, the grated garlic, and the tomato paste. Fry until fragrant, 2-3 minutes. Add the cooked chopped tomato and 150ml 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 chopped coriander, and side with the crispy poppadoms. Well done, Chef!
Free-range Lamb Chunks - 160g
Onion - 1
Carrot - 120g
Curry Spice - 30ml
Garlic Clove - 1
Tomato Paste - 10ml
Cooked Chopped Tomato - 50g
Poppadoms - 2
Fresh Coriander - 3g
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 diced onions and the carrot pieces to the pot. Fry until lightly golden, 4-5 minutes (shifting occasionally). Add the curry spice, the grated garlic, and the tomato paste. Fry until fragrant, 2-3 minutes. Add the cooked chopped tomato and 300ml 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 chopped coriander, and side with the crispy poppadoms. Well done, Chef!
Free-range Lamb Chunks - 320g
Onion - 1
Carrot - 240g
Curry Spice - 60ml
Garlic Clove - 1
Tomato Paste - 20ml
Cooked Chopped Tomato - 100g
Poppadoms - 4
Fresh Coriander - 5g
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 diced onions and the carrot pieces to the pot. Fry until lightly golden, 5-6 minutes (shifting occasionally). Add the curry spice, the grated garlic, and the tomato paste. Fry until fragrant, 3-4 minutes. Add the cooked chopped tomato and 450ml 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 chopped coriander, and side with the crispy poppadoms. Well done, Chef!
Free-range Lamb Chunks - 480g
Onions - 2
Carrot - 360g
Curry Spice - 90ml
Garlic Cloves - 2
Tomato Paste - 30ml
Cooked Chopped Tomato - 150g
Poppadoms - 6
Fresh Coriander - 8g
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 diced onions and the carrot pieces to the pot. Fry until lightly golden, 5-6 minutes (shifting occasionally). Add the curry spice, the grated garlic, and the tomato paste. Fry until fragrant, 3-4 minutes. Add the cooked chopped tomato and 600ml 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 chopped coriander, and side with the crispy poppadoms. Well done, Chef!
Free-range Lamb Chunks - 640g
Onions - 2
Carrot - 480g
Curry Spice - 120ml
Garlic Cloves - 2
Tomato Paste - 40ml
Cooked Chopped Tomato - 200g
Poppadoms - 8
Fresh Coriander - 10g
Woolies Products in this dish
