- 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
- 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
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