Sri Lankan Lamb Curry

Sri Lankan Lamb Curry

© Noël & Grein

Sri Lankan Lamb Curry

Sri Lankan Lamb Curry

© Noël & Grein

Ingredients (Serves 4)

1
onion, medium, peeled
2
clove
garlic, peeled
1
piece
ginger, approx. 5-7cm, peeled
2
tomatoes
4
tablespoon
sunflower oil
1
teaspoon
black mustard seeds
1/2
teaspoon
fennel seeds
4
curry leaves
1
pinch
turmeric
500
g
leg of lamb, pre cooked and shredded
1
teaspoon
hot curry powder
1
teaspoon
garam masala
1
pinch
salt
  • Finely chop the onion, garlic cloves and ginger.
  • Cut the tomatoes into small cubes. Heat the oil, add the mustard seeds and heat until white bubbles form.
  • Add the fennel seeds, curry leaves, diced onion, garlic, ginger and turmeric and mix well.
  • Once the onion cubes are translucent, add the pre cooked shredded lamb. Sauté briefly over high heat, then reduce the heat.
  • Add the diced tomatoes and simmer covered for about 15 minutes. Once the liquid has reduced, mix in the curry powder, garam masala and salt, then add 20 ml of water.
  • Allow curry to come to a boil, then simmer for 10 to 15 minutes until all flavours are well integrated. 
     

Tip

Basmati rice, lentils and natural yoghurt go very well with the curry. The recipe can also be prepared with chicken thighs or beef. If you prefer a milder heat, use mild or medium curry powder to substitute. 
From the cookbook Food Truck Kitchen. 

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