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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Lamb Curry & Coconut Salsa?
The preparation time for Lamb Curry & Coconut Salsa with a crispy golden poppadom is between 10 and 30 minutes.
What is the total time required to make Lamb Curry & Coconut Salsa with a crispy golden poppadom?
The total time required to make Lamb Curry & Coconut Salsa with a crispy golden poppadom is between 30 and 50 minutes.
How many servings does Lamb Curry & Coconut Salsa provide?
4 servings
What are the main ingredients in Lamb Curry & Coconut Salsa?
Carrot, Cooked Chopped Tomato, Desiccated Coconut, Durban Curry Paste, Free-range Lamb Goulash, Fresh Coriander, Onion, Onions, Peas, Poppadom, Poppadoms, Tomato, Tomatoes
What is the nutritional information of Lamb Curry & Coconut Salsa?
Calories: 732, Carbs: 56 grams, Fat: grams, Protein: 37 grams, Sugar: 27.1 grams, Salt: 753 grams
How do I prepare Lamb Curry & Coconut Salsa?
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. 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! 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.
What should be prepared from my kitchen to make Lamb Curry & Coconut Salsa?
Carrot, Cooked Chopped Tomato, Desiccated Coconut, Durban Curry Paste, Free-range Lamb Goulash, Fresh Coriander, Onion, Onions, Peas, Poppadom, Poppadoms, Tomato, Tomatoes
How many calories does Lamb Curry & Coconut Salsa have?
732 calories
How much fat content does Lamb Curry & Coconut Salsa have?
grams
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