eCook Meal
Legendary Lamb Curry
with fluffy basmati rice, fresh coriander & raita
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.
Serving guide
Choose your portion size.
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R358.23
for 4 servings · R89.56 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Potato needs 800 gBulk Everyday Medium Potatoes 7 kg 7 kg at R69.99 · 11% of packR8.00
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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White Basmati Rice needs 300 mlFully Cooked White Basmati Rice 250 g R37.99 · whole pack (size can't be divided)R37.99
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Curry Paste needs 60 mlBlue Elephant Yellow Curry Paste 70 g R69.99 · whole pack (size can't be divided)R69.99
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Free-range Lamb Rump needs 640 gFree Range Lamb Rump Steak Avg 350 g 350 g at R112.00 · 1.83× packR204.80
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Fresh Chillies needs 2Extra Hot Habanero Chillies 50 g R15.99 · whole pack (size can't be divided)R15.99
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Fresh Coriander needs 15 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 2% of packR2.47
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Cooked Chopped Tomato needs 400 gBulk Salad Tomatoes 1.5 kg 1.5 kg at R45.00 · 27% of packR12.00
Not in the Woolies basket — source these elsewhere:
- Raita
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
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?
Chilli, Curry Paste, Fresh Coriander, Lamb Rump, Onion, Potato, Raita, Tomato, 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?
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!
What should be prepared from my kitchen to make Legendary Lamb Curry?
Chilli, Curry Paste, Fresh Coriander, Lamb Rump, Onion, Potato, Raita, Tomato, White Basmati Rice
How many calories does Legendary Lamb Curry have?
937 calories
How much fat content does Legendary Lamb Curry have?
grams