- 0:15 Prep
- 3:20 Cook
- 4 Servings
- Capable cooks
Ingredients
- 2 tablespoons light olive oil
- 1.5kg lamb neck chops
- 2 brown onions, cut into wedges
- 5cm piece ginger, peeled, cut into matchsticks
- 3 garlic cloves, roughly chopped
- 2 long green chillies, chopped
- 1/4 cup madras curry paste (see note)
- 1/2 cup natural yoghurt
- 1 cup Massel chicken style liquid stock
- 2 cinnamon sticks
- Steamed Basmati rice, to serve
- Warmed naan bread, to serve
- Fresh coriander sprigs, to serve
Method
- Step 1Preheat oven to 130°C. Heat oil in a large flameproof casserole dish over medium-high heat. Add one-third of the lamb. Cook for 2 minutes on each side or until browned. Remove to a plate. Repeat in 2 batches with remaining lamb.
- Step 2Reduce heat to low. Add onions to pan. Cook, stirring, for 10 minutes or until soft. Add ginger, garlic and chilli. Cook for 1 minute. Stir in curry paste. Cook, stirring, for 2 minutes or until aromatic.
- Step 3Return lamb to pan. Stir to coat in curry mixture. Add yoghurt, stock and cinnamon. Cover with a tight-fitting lid. Bake, stirring occasionally, for 3 hours or until meat is tender and falling from the bone. Remove cinnamon sticks.
- Step 4Sprinkle with coriander. Serve with rice and naan bread.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2573 kj
Energy
33g
Fat Total
9g
Saturated Fat
4g
Fibre
69g
Protein
198mg
Cholesterol
1084.11mg
Sodium
5g
Carbs (sugar)
8g
Carbs (total)
All nutrition values are per serve
Notes
Indian madras curry paste is a blend of cardamom, cumin, coriander and chilli. It has a hot to very hot heat rating and goes best with beef and lamb.
- Author: Alison Adams
- Image credit: Steve Brown
- Publication: Super Food Ideas
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