Lamb curry is a simple yet wholesome dish! Our recipe is made with tomatoes and onions cooked with a delicious curry paste for a rich flavour. By the time this amazing curry is done cooking, your kitchen will be fragrant and inviting! You won’t be disappointed.
Legendary Lamb Curry
Legendary Lamb Curry
with fluffy basmati rice, fresh coriander & raita
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- Cooked Chopped Tomato
- Curry Paste
- Free-range Lamb Rump
- Fresh Chilli
- Fresh Chillies
- Fresh Coriander
- Onion
- Onions
- Potato
- Raita
- White Basmati Rice
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
HURRY, START THE CURRY!
Place a pot, with a lid, over a medium heat with a drizzle of oil. When hot, fry the Onion chunks for 3-4 minutes until soft and translucent, shifting occasionally. Add the curry paste and ½ the sliced chilli - both to taste! Fry for a minute, shifting constantly, until fragrant. Add the lamb chunks and fry for 2-3 minutes, until browned, shifting occasionally. Add the Potato chunks, cooked chopped tomato, and 150ml of water. Mix until fully combined and leave to simmer for 20-25 minutes, until the lamb is tender and the potatoes are soft.
OH, THAT’S RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 150ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
INDIA IN MY KITCHEN
Bowl up a generous helping of the fluffy basmati rice and ladle over the delicious lamb curry. Dollop over the creamy Raita. Sprinkle with the chopped coriander and the remaining chilli (to taste). Let’s eat!
HURRY, START THE CURRY!
Place a pot, with a lid, over a medium heat with a drizzle of oil. When hot, fry the Onion chunks for 4-6 minutes until soft and translucent, shifting occasionally. Add the curry paste and ½ the sliced chilli - both to taste! Fry for a minute, shifting constantly, until fragrant. Add the lamb chunks and fry for 2-3 minutes, until browned, shifting occasionally. Add the Potato chunks, cooked chopped tomato, and 250ml of water. Mix until fully combined and leave to simmer for 25-30 minutes, until the lamb is tender and the potatoes are soft.
OH, THAT’S RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
INDIA IN MY KITCHEN
Bowl up a generous helping of the fluffy basmati rice and ladle over the delicious lamb curry. Dollop over the creamy Raita. Sprinkle with the chopped coriander and the remaining chilli (to taste). Let’s eat!
HURRY, START THE CURRY!
Place a pot, with a lid, over a medium heat with a drizzle of oil. When hot, fry the Onion chunks for 6-8 minutes until soft and translucent, shifting occasionally. Add the curry paste and ½ the sliced chilli - both to taste! Fry for a minute, shifting constantly, until fragrant. Add the lamb chunks and fry for 3-4 minutes, until browned, shifting occasionally. Add the Potato chunks, cooked chopped tomato, and 350ml of water. Mix until fully combined and leave to simmer for 35-40 minutes, until the lamb is tender and the potatoes are soft.
OH, THAT’S RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 450ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
INDIA IN MY KITCHEN
Bowl up a generous helping of the fluffy basmati rice and ladle over the delicious lamb curry. Dollop over the creamy Raita. Sprinkle with the chopped coriander and the remaining chilli (to taste). Let’s eat!
HURRY, START THE CURRY!
Place a pot, with a lid, over a medium heat with a drizzle of oil. When hot, fry the Onion chunks for 6-8 minutes until soft and translucent, shifting occasionally. Add the curry paste and ½ the sliced chilli - both to taste! Fry for a minute, shifting constantly, until fragrant. Add the lamb chunks and fry for 3-4 minutes, until browned, shifting occasionally. Add the Potato chunks, cooked chopped tomato, and 450ml of water. Mix until fully combined and leave to simmer for 35-40 minutes, until the lamb is tender and the potatoes are soft.
OH, THAT’S RICE
Rinse the rice and place in a pot over a medium-high heat. Submerge in 600ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork.
INDIA IN MY KITCHEN
Bowl up a generous helping of the fluffy basmati rice and ladle over the delicious lamb curry. Dollop over the creamy Raita. Sprinkle with the chopped coriander and the remaining chilli (to taste). Let’s eat!
Frequently Asked Questions
What is the preparation time for Legendary Lamb Curry?
The preparation time for Legendary Lamb Curry with fluffy basmati rice, fresh coriander & raita is between 20 and 35 minutes.
What is the total time required to make Legendary Lamb Curry with fluffy basmati rice, fresh coriander & raita?
The total time required to make Legendary Lamb Curry with fluffy basmati rice, fresh coriander & raita is between 40 and 65 minutes.
How many servings does Legendary Lamb Curry provide?
4 servings
What are the main ingredients in Legendary Lamb Curry?
Cooked Chopped Tomato, Curry Paste, Free-range Lamb Rump, Fresh Chilli, Fresh Chillies, Fresh Coriander, Onion, Onions, Potato, Raita, White Basmati Rice
What is the nutritional information of Legendary Lamb Curry?
Calories: 937, Carbs: 107 grams, Fat: grams, Protein: 45.2 grams, Sugar: 13 grams, Salt: 753 grams
How do I prepare Legendary Lamb Curry?
OH, THAT’S RICE: Rinse the rice and place in a pot over a medium-high heat. Submerge in 300ml of salted water and pop on a lid. Once boiling, reduce the heat and simmer for 8-10 minutes until most of the water has been absorbed. Keeping the lid on, remove from the heat and steam for 10 minutes. On completion, drain if necessary and fluff up with a fork. INDIA IN MY KITCHEN: Bowl up a generous helping of the fluffy basmati rice and ladle over the delicious lamb curry. Dollop over the creamy raita. Sprinkle with the chopped coriander and the remaining chilli (to taste). Let’s eat! HURRY, START THE CURRY!: Place a pot, with a lid, over a medium heat with a drizzle of oil. When hot, fry the onion chunks for 4-6 minutes until soft and translucent, shifting occasionally. Add the curry paste and ½ the sliced chilli - both to taste! Fry for a minute, shifting constantly, until fragrant. Add the lamb chunks and fry for 2-3 minutes, until browned, shifting occasionally. Add the potato chunks, cooked chopped tomato, and 250ml of water. Mix until fully combined and leave to simmer for 25-30 minutes, until the lamb is tender and the potatoes are soft.
What should be prepared from my kitchen to make Legendary Lamb Curry?
Cooked Chopped Tomato, Curry Paste, Free-range Lamb Rump, Fresh Chilli, Fresh Chillies, Fresh Coriander, Onion, Onions, Potato, Raita, White Basmati Rice
How many calories does Legendary Lamb Curry have?
937 calories
How much fat content does Legendary Lamb Curry have?
grams
Woolies Products in this dish
