Cooking with Lamb

what you need

  • 1 Pouch of our Curry (defrosted)

  • 1 curry Marinade Pouch

  • 250mL Water to add to curry base

  • 600g Lamb shoulder or chuck cut into 4x5cm pieces*

  • 150g sweet Potatoes, peeled and cut into 5x5cm pieces*

  • 200g Green Vegetables

  • optional Garnishes: Coriander & Fresh Chilli

  • recommended to serve: jasmine Rice and Roti Bread

*Note you can substitute our suggested proteins and vegetables with selections of your choice. Our other instructions for the golden and coconut curries list cook times for different proteins and vegetables.

how to prepare

For best results, we recommend marinating your red meat overnight

1. cut lamb into approximately 4X5cm pieces and Add Curry marinade packet. for best results cover and store in the fridge overnight. If in a rush - let stand for 45 minutes.

2. Preheat your oven to 200°C (180°C for fan-forced).

3. Roast the lamb in the oven for 25 minutes, uncovered.

4. boil sweet potatoes until fork tender, then add in crunchy green vegetables in with sweet potatoes for Five minutes - or until desired tenderness. then Set vegetables aside.

5. Take tray out of the oven, Add 250ml of water to curry base then pour over meat and mix. Cover with a lid or foil and place back in the oven for 20 minutes.

6. reduce oven temperature to 150°C and allow the lamb to slow cook for 45 minutes - or until it reaches desired tenderness. Test with a fork.

For best results, turn off oven and leave curry inside for 1.5 hours

7. when ready to serve, add your vegetables to the curry mixture and place back in oven for five minutes - or until heated through.

8. Garnish curry with coriander and fresh chilli, if desired. Serve with rice and soft bread