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Lamb Curry with Coriander Rice and Chapatis

Slow-cooked spiced lamb shoulder served with a rich tomato and tamarind sauce, homemade chapatis, and fragrant coriander basmati rice.

DinnerLambSpicySlow CookedCurryHandmade Bread
Estimated Nutrition
Calories
1113.1
kcal / serving
4452.4 kcal total
Carbs
67.2g
per serving
268.8 g total
Fat
54.6g
per serving
218.4 g total
Protein
85.5g
per serving
342.1 g total
Cook Time
240
minutes
Serves
4
people
Dietary
Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces
2
tsp
Tamarind Juice
GrainsCereals
325
g
Chapati Flour
Plus extra for dusting
200
g
Basmati Rice
Liquids
200
ml
Beef Stock
Meat
1.5
kg
Lamb Shoulder
NutsSeeds
2
tbsp
Coriander Seeds
2
tbsp
Fenugreek Seeds
1
tbsp
Mustard Seeds
1
tsp
Cumin Seeds
0.5
tsp
Fennel Seeds
1
tsp
Black Peppercorns
1
stick
Cinnamon
Broken into pieces
5
piece
Cloves
1
tbsp
Turmeric
Ground
2
clove
Garlic
12
piece
Curry Leaves
3
piece
Cardamom Pods
2
piece
Bay Leaves
2
tbsp
Coriander
Chopped fresh
1
g
Salt
To taste
1
g
Black Pepper
Freshly ground, to taste
1.5
tsp
Salt
For chapatis
1
tbsp
Coriander Leaves
OilsFats
30
ml
Vegetable Oil
For curry powder
1
tbsp
Olive Oil
For drizzling
15
ml
Oil
For frying chapatis
Vegetables
1
piece
Green Bird's-Eye Chilli
1.5
cm
Ginger
Fresh root, peeled
1
piece
Onion
Thinly sliced
400
g
Chopped Tomatoes
Tinned

Method

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