LAMB CURRY & RICE
A warm, comforting dish that’s packed with flavour, this Lamb Curry is a winner.
Tender lamb neck trimmings are slowly simmered with vegetables, fragrant spices, and a hint of mint for freshness.
Serve on a bed of steamy fluffy white rice.
INGREDIENTS:
Makes 6 servings:
500g lamb neckvleis, cubed
2 Knorrox mutton stock cubes
1½ tablespoons Kingsman curry powder
2 tablespoons oil
1 onion, finely chopped
1 red pepper, chopped
1 garlic clove, crushed
5 ml (1 tsp) cayenne pepper
1 teaspoon ground cumin
150g carrots, peeled and cut into julienne strips
250g baby potatoes
1 tin chopped tomatoes
200g sweet corn, cut into 2 cm pieces
400ml hot water
1 teaspoon fresh mint, chopped
METHOD:
Brown the Meat
Heat oil in a large pot over medium heat. Add the lamb neck cubes and brown on all sides for extra flavour.
Sauté the Aromatics
Add onion, red pepper, and garlic. Sauté until softened and fragrant, about 3–4 minutes.
Spice It Up
Stir in curry powder, cayenne pepper, and cumin. Cook for 1 minute to release the spice aromas.
Build the Base
Add the carrots, baby potatoes, and chopped tomatoes. Crumble in the Knorrox mutton cubes and mix well.
Add Water & Simmer
Pour in the hot water, stir, and bring to a gentle simmer. Cover the pot and cook for about 45 minutes, or until the meat is tender.
Add Sweet Corn & Mint
Stir in the sweet corn pieces and cook for a further 10 minutes. Finally, add the fresh mint and adjust seasoning to taste.
Serving Suggestion
Serve your Lamb Curry hot on a bed of fluffy rice.
Garnish with extra mint for a burst of freshness.
