Lamb Curry | Recipe | Simply Beef & Lamb
Lamb Curry Use lamb neck fillet or lamb shoulder cubes for this curry and a curry paste of your choice. The recipe is a guaranteed winner in the curry stakes!
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Cooking tools:
- Dutch oven
- Zip-top bag
- Refrigerator
- Stove
- Chef's knife
- Cutting board
- Grater
- Can opener
- Measuring spoon
- Measuring cup
- Wooden spoon
- Peeler
Ingredients
- 675g lean lamb neck fillet, or shoulder, cut into 5cm cubes
- 3 tablespoons medium curry paste of your choice
- 1 tablespoon rapeseed or sunflower oil
- 2 onions, peeled and sliced
- 1 garlic clove, peeled and finely chopped or crushed
- 1 x 2.5cm piece fresh root ginger, peeled and finely chopped or grated
- 1 cinnamon stick
- 3 cardamon pods, slightly crushed
- 1 x 200g can chopped tomatoes
- 200ml good, hot lamb or vegetable stock
- 1 green chilli, finely chopped (optional)
- Large handful of freshly chopped coriander
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