Layered lamb curry

Layered lamb curry

3.8 16 ratings

Prep. 20 min

Total 1 h

4 portions

Ingredients

Sri Lankan curry powder

coriander seeds
25 g
cumin seeds
10 g
fenugreek seeds
¾ tsp
fennel seeds
1 tsp
cinnamon quill
½
whole cloves
¼ tsp
cardamom seeds (see Tips)
¼ tsp
black mustard seeds
¼ tsp
black peppercorns
½ tsp
fresh curry leaves
2 sprigs

Lamb curry

lamb backstrap
350 - 400 g
tri-colour quinoa
200 g
water plus extra for soaking
400 g
brown onions cut into quarters
360 g
garlic cloves
2
piece fresh ginger peeled
1 cm
coconut oil
20 g
dried red chillies trimmed and cut into halves
1 - 2
cardamom pods crushed
4
fresh curry leaves leaves only
1 sprig
paprika
½ tsp
chilli powder (optional)
¼ - 1 tsp
ground turmeric
¼ tsp
fresh lemongrass bruised and cut into halves
2 stalks
salt to taste
pumpkin peeled and cut into pieces (2 cm)
350 g
cherry tomatoes cut into halves
200 g
frozen baby peas
100 g
coconut milk
270 g

Difficulty

easy

Nutrition per 1 portion

Sodium 238.1 mg

Protein 43.5 g

Calories 2668 kJ / 635.3 kcal

Fat 26.7 g

Fibre 13.8 g

Saturated Fat 15.2 g

Carbohydrates 49.6 g

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Also featured in

Eat Well 102 Recipes
Australia and New Zealand

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