Lamb Mint & Coriander Curry

Submitted by Lil Ms Tropical

"Great for summer a light and fresh lamb curry with mint and coriander. this curry is not spicy but has a slight kick!"

 

• Ready In: 2hrs 30mins
• Ingredients: 12
• Serves: 4-6

ingredients

• 2 lbs lamb shoulder
• 4 onions, sliced
• 4 garlic cloves, crushed
• 4 green chili peppers
• 1 teaspoon turmeric
• 1 cup chicken stock
• 3 tablespoons lemon juice
• 1⁄2 cup red lentil
• 2 tablespoons mint sauce
• 1 cup fresh mint leaves, chopped
• 1⁄4 cup fresh coriander, chopped
• 1 teaspoon brown sugar

directions

1. cube lamb and cut off any fat.
2. Put the lamb, onions, garlic, ginger, tumeric and chicken stock in a heavy based saucepan over meium heat.
3. Bring to simmer reduce to low heat and cover for 2 hours.
4. Place the coriander, mint, chillies, lemon juice and 2 tablespoon of the cooking fluid into a food processor.
5. Process to fine consistency.
6. Add to curry 5 mins before serving.
7. Salt and pepper to taste.
8. Please note de-seed the chillies if you do not want the curry to be too hot otherwise leave them inches.

Reviews

[AmandaInOz]

There were some gaps in the instructions of this recipe. I went on the assumption that the lentils were there to thicken the sauce. I started by browning the lamb, then removing. I then cooked the onions in ghee, adding the garlic and spices for a few minutes at the end. The ginger is listed in the instructions but not the ingredients. I went with 1/2T grated. I returned the lamb to the pan and picked up at step two. I also decided to add the lentils at the stage, since the recipe didn't specify. From here I followed the recipe. The end result was delicious. The lentils gave the sauce a really smooth flavour and consistency, and the mint was quite refreshing. The rating is based on the final dish with changes and guesses. This made 8 servings for us. Made for PAC Fall 2009.