Goan lamb curry
5
Points®
Total time: 2 hr 5 min • Prep: 25 min • Cook: 1 hr 40 min • Serves: 4 • Difficulty: Easy
Homemade, slow cooked Indian curry is the perfect comfort food for a winter night. Adjust the amount of chilli added to preference.
Ingredients
Poppy seeds
1 tbs
Ground cumin
1 tbs, seeds
Coriander seeds
1 tbs
Fennel seeds
2 tsp
Cloves
½ tsp
Cinnamon quill
½ whole
Fresh red chilli
3 whole, dried
Shredded or desiccated coconut
¼ cup(s), (20g)
Canola oil
1 tbs
Brown onion
1 medium, chopped
Garlic
2 clove(s), chopped
Ground turmeric
1 tsp
Lamb leg steak, raw
500 g
Beef stock
1 cup(s), (250ml)
Baby spinach
60 g
Lime(s)
1 medium, cut into wedges
Instructions
1
Combine poppy seeds, cumin, coriander, fennel, cloves, cinnamon, chillies and coconut in a dry non-stick frying pan. Stir over medium heat for 1–2 minutes or until fragrant and lightly toasted. Cool slightly. Using a spice grinder, grind spice mixture to a fine powder (see tip).
2
Heat oil in a deep non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic and turmeric and cook, stirring, for 30 seconds. Add ground spice mixture and stir to combine.
3
Add lamb and stock and bring to the boil. Reduce heat and simmer, covered, for 1 hour 30 minutes or until lamb is very tender. Stir in spinach and cook for 5 minutes or until wilted. Serve with lime wedges.
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