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

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Eat Well 102 Recipes
Australia and New Zealand

You might also like...

Show all

Pork vindaloo

2sa 20 dk

Coq au vin blanc with mashed potato

1sa 50 dk

Chicken meatballs in smoky tomato and eggplant sauce

50 dk

Woodys "no butter" butter chicken

40 dk

Creamy beef curry

1sa 15 dk

Chinese pork with vegetables

1sa 20 dk

Beef and feta koftas

1sa 30 dk

Slow-cooked lamb curry with cucumber mint couscous

9sa

Chicken and spinach enchiladas

40 dk

Sliders with sunflower sauce

40 dk

Pine nut and currant rissoles (Mark LaBrooy)

55 dk

Chicken chasseur (Skinnymixers)

1sa 50 dk

Show all