Recipe
Sri Lankan-style lamb curry with basmati rice
This fresh curry is made even better by using the lesser-known lamb neck fillet.
- Serves 6
- Prep Time 15 mins
- Cooking Time 125mins
Ingredients
- Serves 6
Method
- To make marinade place half the oil, garlic, eschalots, ginger, coriander, chilli, turmeric and 2 large pinches of sea salt in a small food processor. Blend well until a paste forms. Place lamb in a large snap-lock bag with marinade and refrigerate for 30 minutes.
- Heat remaining oil in a large casserole dish over medium-high heat. Add lamb and cook for 4 to 5 minutes or until lamb is sealed. Add stock and curry leaves, bring to the boil, cover and reduce heat to a low simmer. Cook for 45 minutes, skimming fat off the top occasionally. Remove lid and cook for a further 35 to 40 minutes or until meat is tender.
- Add yoghurt, lime zest and juice, stir well and return to a low simmer for 15 to 20 minutes or until sauce is slightly thickened. Stir beans through for last 10 minutes of cooking time. Remove curry stalks.
- Sprinkle curry with coconut and extra chilli, if desired. Serve with basmati rice and extra chilli.