Layered lamb curry
TM6 TM5 TM31

Layered lamb curry

3.9 (12 ratings)

Ingredients

Sri Lankan curry powder

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

Lamb curry

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

Nutrition
per 1 portion
Calories
2668 kJ / 635.3 kcal
Protein
43.5 g
Carbohydrates
49.6 g
Fat
26.7 g
Saturated Fat
15.2 g
Fibre
13.8 g
Sodium
238.1 mg

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