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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Fragrant Durban Lamb Curry?
The preparation time for Fragrant Durban Lamb Curry with carrots & coriander is between 20 and 40 minutes.
What is the total time required to make Fragrant Durban Lamb Curry with carrots & coriander?
The total time required to make Fragrant Durban Lamb Curry with carrots & coriander is between 35 and 55 minutes.
How many servings does Fragrant Durban Lamb Curry provide?
4 servings
What are the main ingredients in Fragrant 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 Fragrant Durban Lamb Curry?
Calories: 780, Carbs: 68 grams, Fat: grams, Protein: 44.5 grams, Sugar: 20.5 grams, Salt: 1525 grams
How do I prepare Fragrant Durban Lamb Curry?
DINNER IS READY: Bowl up the Durban lamb curry, sprinkle over the chopped 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). 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. 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).
What should be prepared from my kitchen to make Fragrant 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 Fragrant Durban Lamb Curry have?
780 calories
How much fat content does Fragrant Durban Lamb Curry have?
grams
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