Lamb curry
18
Points®
Total time: 3 hr 50 min • Prep: 20 min • Cook: 3 hr 30 min • Serves: 8 • Difficulty: Easy
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.
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