Lamb Curry
If you’ve never made your own curry paste, now is the time to give it a try. There’s nothing too tricky about it, as long as you have a food processor to do the hard work of blitzing the ingredients for you. Enjoy this winter warming dish spooned over basmati rice.
How long will it take?
40 minutes
What’s the serving size?
Serves 4
What do I need?
For the curry paste
- ½ tsp ground coriander
- 1 tsp ground cumin
- 1 tsp freshly ground black pepper
- 1 red capsicum, chopped
- 1 medium chilli, seeds removed, chopped
- 1 stalk lemongrass
- 1 tbsp. fresh ginger, grated
- 3 cloves garlic
- 2 tsp ground turmeric
- ½ tsp sea salt
- 3 tbsp. lemon juice
- Zest and juice of 1 lime
- ½ cup sliced spring onions
- 1 tbsp. brown sugar
- 3 tbsp. olive oil
For the curry
- 1 tbsp olive oil
- 250ml coconut milk
- 2 cups beef stock
- 1 cup pumpkin, cut into chunks
- 2 apples, cored and peeled and cut into chunks
- 450g lamb fillets, chopped
- 1 ½ tbsp. fish sauce
How do I make it?
- Make the curry paste by combining all ingredients in a food processor and blitzing until a paste forms. Taste and adjust flavour as needed adding more salt, acid or sweetness if desired. The curry paste can be stored in a jar in the fridge for up to 2 weeks. Alternatively you can freeze unused curry paste in an ice-cube tray and then in a freezer-safe container for up to 1 month.
- Heat olive oil in a frying pan over medium-high heat. Add 2/3 of a cup of curry paste and cook, stirring for 5 minutes or until fragrant and just starting to caramelise.
- Add coconut milk and beef stock and bring to a boil. Reduce heat to low and add apple and pumpkin. Simmer until sauce has reduced by a third.
- Add lamb fillets and cook for 10 minutes. Remove from the heat, add fish sauce and stir to combine. Serve with rice.
