MLA Indian Green Aussie Lamb Curry
- Prep time 5Min
- Cook time 2Hr, 10Min
- Technique Stew, Pan Fry / Saute, Stir Fry, Sear
- Meat Lamb
- Cut Shoulder
- Serves 4
Indian green curry with an Aussie lamb treat
Ingredients
Alternate cuts: Diced Aussie lamb shoulder or lamb chump chops
For the lamb curry:
- 2.2 pounds Aussie lamb shoulder chops, fat-trimmed
- ½ lemon, juice
- ½ cup water
- 1 bunch washed, chopped cilantro roots, stems and leaves
- 2-inch piece peeled, chopped ginger
- 6 each peeled garlic cloves
- 1 each long green chilli, deseeded
- 1 tsp ground turmeric
- 1 tbsp sunflower oil
- 1 tsp fennel seeds
- 1 mediums sliced brown onion
For garnish:
- 1 tsp sunflower oil
- 1 tbsp cumin seeds
- ½ head cauliflower, broken into florets
- 2 cups halved, blanched green beans
- 1.3 pounds kent or jap pumpkin, cut into ¾" wedges
- 2 cups cooked brown basmati rice
- Flatbread and chilli pickles to serve
Method
For the lamb curry:
Preheat oven to 300°F / 150°C fan forced. Place lemon juice, water, cilantro, ginger, garlic, chilli and turmeric into a blender. Cover and blend for 1 minute or until smooth.
To cook:
-
Pour half the oil into a flameproof casserole dish and place over medium heat. When hot, add Aussie lamb and cook for 6-8 minutes until browned. Set aside. Pour off rendered lamb fat from pan.
-
Add remaining oil and fennel seeds and then immediately add the onions and stir until golden.
-
Return Aussie lamb to pan. Pour contents of blender over Aussie lamb and bring to a simmer.
-
Cover with lid and place in oven for 1hr to 1hr 15 or until meat is tender.
-
Toss cauliflower and pumpkin in oil and spread over a baking tray, cumin seeds and roast for 40 minutes or until starting to brown at the edges. Toss with blanched green beans.
To serve: Serve with rice, flatbreads and chilli pickles.
