Reader's recipes
Mussaman lamb curry
By Shannon Parker, Hoppers Crossing, Vic
Serving size: Serves 4
Cuisine type: IndianCooking time: Less than 30 minutes
Course: MainFavourite flavours: Curry
Mussaman lamb curry by Shannon Parker, Hoppers Crossing, Vic
INGREDIENTS
2 tablespoons vegetable oil
50g packet mussaman curry paste
8 lamb chops (chump, forequarter, short loin), trimmed
2 x 400ml cans light coconut milk
¼ cup tamarind puree
2 tablespoons fish sauce
2 teaspoons sugar
2 cups peeled, cubed pumpkin or potato
2 bay leaves
Rice, basil leaves, sliced chilli to serve
METHOD
- Heat oil in a wok or large frying pan on high. Add curry paste and cook, stirring, for 1-2 minutes until fragrant.
- Add lamb and cook for 5 minutes, turning once.
- In a jug, whisk together coconut milk, tamarind, sauce and sugar. Add to meat with pumpkin and bay leaves.
- Bring to the boil on high. Reduce heat to low and simmer for 15-20 minutes, until meat is tender and pumpkin is cooked. Serve curry with rice and garnish with basil and chilli.
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