Slow-cooked spicy lamb curry recipe

Name: Slow-cooked spicy lamb curry recipe
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Ingredients: 1 tbsp olive oil; 1.2kg boneless lamb leg, fat trimmed, cut into 5cm pieces; 1 long fresh green chilli, finely chopped, plus extra, sliced, to serve; 500ml (2 cups) The world’s best curry sauce (see notes); Natural Greek-style yoghurt, to serve; Steamed basmati rice, to serve; Fresh coriander sprigs, to serve

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Prep Time: 20 minutes

Cook Time: 120 minutes

Total: 140 minutes

Servings: 6

Cost: $8.14 /serving

Author : Alison Adams

chilli fish allergy lactose allergy

Ingredients

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1 tbsp olive oil1.2kg boneless lamb leg, fat trimmed, cut into 5cm pieces1 long fresh green chilli, finely chopped, plus extra, sliced, to serve500 milliliters (2 cups) The world’s best curry sauce (see notes)Natural Greek-style yoghurt, to serveSteamed basmati rice, to serveFresh coriander sprigs, to serve

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Instructions

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Step 1

Heat the oil in a large heavy-based saucepan over high heat. Cook the lamb in 2-3 batches, turning, for 5 minutes each batch or until golden. Transfer to a plate.

Step 2

Add the chilli to the pan and stir for 30 seconds or until aromatic. Add the curry sauce, lamb and 250ml (1 cup) water. Bring to the boil. Reduce heat to low and simmer, covered, for 1 hour 50 minutes or until the lamb is very tender, topping up with a little more water if required to reach the desired consistency.

Step 3

Serve the lamb on steamed rice with a dollop of yoghurt and sprinkled with coriander and extra green chilli.