Lamb Kari

lamb-curry-front lamb-curry-side

The exotic aroma of spices and local grown ingredients with intense fragrance of curry leaves making the gravy so rich. Highly addictive and remarkably scrumptious.

You need

  1. Lamb diced 2cm x 2cm - 800g - 1kg
  2. Olive oil - 1/2 cup
  3. Potato cut into quarters - 2 small size
  4. Water - 1/2 cup

Serve with steamed rice or bread

Method

  1. Heat the olive oil in pot. Add the wet ingredient and stir fry until aromatic
  2. Add Spices and stir constantly on reduced heat until red oil surfaces
  3. Add meat, potatoes & water. Increase the heat, stir well & bring to boil. Close the lid & simmer with low heat for 20 - 25 mins or until the meat tender. Stir periodically to prevent burn.
  4. Cook for another 15 mins with lid open to thicken the gravy or until the meat is cooked. Stir periodically