Budget recipes
Bangladeshi lamb curry for $5.25 per serve
See more recipes in this Week's Woman's Day.
INGREDIENTS
ghee, ¼ cup
onions, 2 large, thinly sliced
bay leaves, 4
cinnamon quill, 1
green cardamom pods, 5, bruised
whole cloves, 5
garlic, 3 large cloves, crushed
fresh ginger, 3cm, peeled, grated
boneless lamb leg, 750g, trimmed, cubed
sugar, 2 teaspoons
cayenne pepper, 1 teaspoon
thick plain yoghurt, 500ml
green beans, 200g, trimmed, halved
rice, flaked almonds, sliced chilli, to serve
METHOD
- Heat ghee in a large, heavy-based frying pan on high. Cook onions, bay leaves, cinnamon, cardamom and cloves 8-10 minutes, stirring, until golden brown. Stir in garlic and ginger, and cook 1 minute until fragrant.
- Add lamb, cooking 4-5 minutes, to brown all over. Stir in sugar and cayenne. Add yoghurt 1 tablespoon at a time, stirring between each addition. Season to taste and bring to boil.
- Reduce heat to low. Simmer, covered, 1 hour, until lamb is tender. Add beans and simmer a further 2 minutes. Serve on rice, topped with flaked almonds and sliced red chilli.
TOP TIP- If preferred, you can replace the lamb leg with a shoulder of lamb or diced forequarter chops in this recipe.
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