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Photo of Lamb curry by WW

Lamb curry

18
Points®
Total Time
3 hr 50 min
Prep
20 min
Cook
3 hr 30 min
Serves
8
Difficulty
Moderate
Slow-roasted spicy lamb in a rich rogan josh and mango chutney gravy. Serve with pilaf and tangy natural yoghurt

Ingredients

Brown onion

3 medium

Garlic

4 clove(s), peeled

Lamb forequarter chop, raw

1120 g, (2x750g), fat trimmed

Indian curry paste

2 tbs, (rogan josh)

Fruit chutney

2 tbs, (mango)

Canola oil

2 tsp

Garlic

2 clove(s), crushed

Mustard seeds

2 tsp

Dried chilli flakes

½ tsp

Dried turmeric

½ tsp

Carrot(s)

3 medium, peeled, chopped

Red capsicum

2 small, chopped

Basmati rice

1½ cup(s)

Chicken stock

3 cup(s)

Frozen green peas

2 cup(s), thawed

Fresh coriander

½ cup(s)

Plain or natural yoghurt, low-fat, no added sugar

½ cup(s)

Instructions

  1. Preheat oven to 160°C or 140°C fan-forced. Thickly slice 2 onions and place in a large baking dish with 4 peeled garlic cloves. Top with lamb. Tightly wrap with foil and bake for 3 hours.
  2. Remove and discard onion and garlic from baking dish. Combine curry paste and chutney in a bowl. Spread curry mixture over lamb and baste with pan juices. Bake, uncovered, for 30 minutes or until lamb is tender.
  3. Meanwhile, heat oil in a saucepan over medium heat. Finely chop remaining onion and cook, stirring, for 5 minutes or until softened. Crush remaining garlic and add to pan with mustard seeds, chilli and turmeric and cook, stirring, for 1 minute. Add carrot, capsicum, rice and stock and bring to the boil. Reduce heat and simmer, covered, for 10–12 minutes or until liquid is absorbed. Remove from heat. Add peas, cover and set aside for 10 minutes or until rice is tender.
  4. Using 2 forks, pull lamb meat apart. Sprinkle with coriander and serve with pilaf and yoghurt.

Notes

SERVING SUGGESTION: Green salad.

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