A classic Sri Lankan Lamb Curry, simple, wholesome and incredibly delicious! This curry is made with a combination of South Asian spices, beautiful grass fed lamb and organic coconut milk to produce a nice, thick, spicy curry you'll want to devour as soon as it's finished cooking. I love to enjoy this with a pan toasted roti or a slice of my favourite bread, let us know how you liked to enjoy it!
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Servings |
|
Ingredients
Marinade
- 500 grams organic diced lamb
- 2 tsp organic garlic finely chopped
- 1 tsp organic ginger finely chopped
- 2 ½ tsp roasted curry powder alternatively you can use 1 tsp ground coriander seeds, ½ ground fennel. ¼ tsp ground cumin seeds
- 2 tsp organic turmeric powder
- 1 tsp organic paprika
- ½ tsp salt
- ½ tsp organic black pepper
- 1 tbsp organic red wine vinegar
Curry
- ½ tbsp organic coconut oil
- 1 medium organic green chilli
- 1 small organic red onion
- 15 curry leaves
- ½ organic Ceylon cinnamon stick approx. 6cm long
- 10 fenugreek seeds
- ½ tsp organic black mustard seeds
- 1/2 cup organic coconut milk
Ingredients
Marinade
Curry
|
Instructions
- Place the diced lamb in a medium sized bowl, add all the ingredients for the marinade and mix well.
- Set the lamb aside for approx.15 minutes while you prep the ingredients for the curry. The longer you let it marinade, the more flavour your curry will have. You can even cover it in cling film and leave it in the fridge overnight.
- In a large pan, heat the oil. When it's hot, add the green chilli, onion, curry leaves and sauté for a minute before adding the cinnamon, fenugreek and black mustard. Cook on a medium heat until the onion starts to turn translucent.
- Then add your lamb, a ¼ cup of water and stir well. Cook on a medium heat with the cover on for approx. 30 minutes.
- After 30 minutes has passed, give your curry a big stir, then add the coconut milk. Cook for another 10 minutes to let the curry thicken.
- Then you're ready to serve! Enjoy with rice or a slice of your favourite bread.
Recipe Notes
Check out more delicious recipes on my blog The Blunt Knife, the place for the curious foodie and adventurous cook. It's filled with so many healthy recipes using the South Asian/Sri Lankan spices that I grew up eating. Check us out on Instagram @the_bluntknife.
