Warm your soul and ignite your taste buds with this rich Durban-style lamb curry. Served with a tropical coconut & tomato salsa for freshness and a crisp thin poppadom to dip into the glorious curry, you’ll be doing a happy dance with every bite!
Lamb Curry & Coconut Salsa
Lamb Curry & Coconut Salsa
with a crispy golden poppadom
Hands on Time: 10 - 30 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Carrot
- Cooked Chopped Tomato
- Desiccated Coconut
- Durban Curry Paste
- Free-range Lamb Goulash
- Fresh Coriander
- Onion
- Onions
- Peas
- Poppadom
- Poppadoms
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
ON YOUR MARKS
Place a pot over a medium heat with a drizzle of oil. When hot, add the diced carrot and onion and fry for 4-5 minutes, shifting occasionally, until softened. Add the lamb chunks and fry for 3-4 minutes until browned, shifting occasionally.
GET SET… CURRY!
When the lamb is browned, add the curry paste (to taste) to the pot and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the cooked chopped tomato, 100ml of water, and bring up to the boil. Once boiling, reduce the heat and leave to simmer for 10-12 minutes or until the sauce has thickened slightly and the lamb has cooked through. In the final 3-5 minutes, add the peas. On completion, season with a sweetener of choice (to taste), salt, and pepper.
LET’S SALSA
In a bowl, combine the diced tomato, ½ the chopped coriander, ½ the coconut, a drizzle of oil, and seasoning. Set aside. Place a pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadom for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
HURRY, GRAB SOME CURRY!
Bowl up the delicious lamb curry! Side with the coconut salsa and the poppadom. Sprinkle over the remaining coriander and coconut. Well done, Chef!
Carrot - 240g
Onion - 1
Free-range Lamb Goulash - 150g
Durban Curry Paste - 10ml
Cooked Chopped Tomato - 100g
Peas - 50g
Tomato - 1
Fresh Coriander - 4g
Desiccated Coconut - 15ml
Poppadom - 1
ON YOUR MARKS
Place a pot over a medium heat with a drizzle of oil. When hot, add the diced carrot and onion and fry for 4-5 minutes, shifting occasionally, until softened. Add the lamb chunks and fry for 3-4 minutes until browned, shifting occasionally.
GET SET… CURRY!
When the lamb is browned, add the curry paste (to taste) to the pot and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the cooked chopped tomato, 200ml of water, and bring up to the boil. Once boiling, reduce the heat and leave to simmer for 12-15 minutes or until the sauce has thickened slightly and the lamb has cooked through. In the final 3-5 minutes, add the peas. On completion, season with a sweetener of choice (to taste), salt, and pepper.
LET’S SALSA
In a bowl, combine the diced tomato, ½ the chopped coriander, ½ the coconut, a drizzle of oil, and seasoning. Set aside. Place a pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
HURRY, GRAB SOME CURRY!
Bowl up the delicious lamb curry! Side with the coconut salsa and the poppadoms. Sprinkle over the remaining coriander and coconut. Well done, Chef!
Carrot - 480g
Onion - 1
Free-range Lamb Goulash - 300g
Durban Curry Paste - 20ml
Cooked Chopped Tomato - 200g
Peas - 100g
Tomato - 1
Fresh Coriander - 8g
Desiccated Coconut - 30ml
Poppadoms - 2
ON YOUR MARKS
Place a pot over a medium heat with a drizzle of oil. When hot, add the diced carrot and onion and fry for 5-6 minutes, shifting occasionally, until softened. Add the lamb chunks and fry for 4-5 minutes until browned, shifting occasionally.
GET SET… CURRY!
When the lamb is browned, add the curry paste (to taste) to the pot and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the cooked chopped tomato, 300ml of water, and bring up to the boil. Once boiling, reduce the heat and leave to simmer for 15-20 minutes or until the sauce has thickened slightly and the lamb has cooked through. In the final 3-5 minutes, add the peas. On completion, season with a sweetener of choice (to taste), salt, and pepper.
LET’S SALSA
In a bowl, combine the diced tomato, ½ the chopped coriander, ½ the coconut, a drizzle of oil, and seasoning. Set aside. Place a pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
HURRY, GRAB SOME CURRY!
Bowl up the delicious lamb curry! Side with the coconut salsa and the poppadoms. Sprinkle over the remaining coriander and coconut. Well done, Chef!
Carrot - 720g
Onions - 2
Free-range Lamb Goulash - 450g
Durban Curry Paste - 30ml
Cooked Chopped Tomato - 300g
Peas - 150g
Tomatoes - 2
Fresh Coriander - 12g
Desiccated Coconut - 45ml
Poppadoms - 3
ON YOUR MARKS
Place a pot over a medium heat with a drizzle of oil. When hot, add the diced carrot and onion and fry for 5-6 minutes, shifting occasionally, until softened. Add the lamb chunks and fry for 4-5 minutes until browned, shifting occasionally.
GET SET… CURRY!
When the lamb is browned, add the curry paste (to taste) to the pot and fry for 1-2 minutes until fragrant, shifting constantly. Pour in the cooked chopped tomato, 400ml of water, and bring up to the boil. Once boiling, reduce the heat and leave to simmer for 15-20 minutes or until the sauce has thickened slightly and the lamb has cooked through. In the final 3-5 minutes, add the peas. On completion, season with a sweetener of choice (to taste), salt, and pepper.
LET’S SALSA
In a bowl, combine the diced tomato, ½ the chopped coriander, ½ the coconut, a drizzle of oil, and seasoning. Set aside. Place a pan over a medium-high heat with enough oil to cover the base. When hot, shallow fry the poppadoms one at a time for 30 seconds per side. As soon as the poppadom starts curling, use a spatula or tongs to flip it over and flatten it out. Keep flipping and flattening until golden and puffed up.
HURRY, GRAB SOME CURRY!
Bowl up the delicious lamb curry! Side with the coconut salsa and the poppadoms. Sprinkle over the remaining coriander and coconut. Well done, Chef!
Carrot - 960g
Onions - 2
Free-range Lamb Goulash - 600g
Durban Curry Paste - 40ml
Cooked Chopped Tomato - 400g
Peas - 200g
Tomatoes - 2
Fresh Coriander - 15g
Desiccated Coconut - 60ml
Poppadoms - 4
Woolies Products in this dish
