Lamb Mint & Coriander Curry

Total Time
2hrs 30mins
Prep 30 mins
Cook 2 hrs

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

Ingredients Nutrition

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

(1)
Most Helpful

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.

AmandaInOz September 10, 2009

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