Durban Lamb Neck Curry
This dish was a real hit with all the men! The flavour of lamb compliments our Durban Curry to perfection. Also good with beef chuck. The meat can also be tenderised in a pressure cooker or slow cooker and finished off on the stove top.
- Serves: 4
- Recipe Category: Meat lamb
-
Products in this recipe:
Garlic Pepper Seasoning, Beef Flavour Stock Powder, Durban Curry Cook In Sauce
You Will Need:
Method:
Adjust the oven rack to one slot below the middle position and preheat the oven to 160 °C, or cook on the stove top. See intro.
Place meat (seasoned lightly with Garlic Pepper Seasoning) into a heavy oval casserole dish with a lid. Add onion, garlic, water and Stock Powder. Before putting the lid on the casserole/pot lightly cover the meat with baking paper making a ‘false lid’ right on top of the meat to prevent excessive evaporation. Now cover with the regular lid.
Bake for 2 hours until very tender or simmer slowly on top of the stove.
Remove baking paper.
Add Curry Sauce, stir and finish cooking for a final 10 minutes with lid off.
Serve with Indian Style Basmati Rice, Beetroot and Yoghurt Raita and Fresh Mint Relish.
Durban Lamb Neck Curry
This dish was a real hit with all the men! The flavour of lamb compliments our Durban Curry to perfection. Also good with beef chuck. The meat can also be tenderised in a pressure cooker or slow cooker and finished off on the stove top.
- Serves: 4
- Recipe Category: Meat lamb
-
Products in this recipe:
Garlic Pepper Seasoning, Beef Flavour Stock Powder, Durban Curry Cook In Sauce
You Will Need:
Method:
Adjust the oven rack to one slot below the middle position and preheat the oven to 160 °C, or cook on the stove top. See intro.
Place meat (seasoned lightly with Garlic Pepper Seasoning) into a heavy oval casserole dish with a lid. Add onion, garlic, water and Stock Powder. Before putting the lid on the casserole/pot lightly cover the meat with baking paper making a ‘false lid’ right on top of the meat to prevent excessive evaporation. Now cover with the regular lid.
Bake for 2 hours until very tender or simmer slowly on top of the stove.
Remove baking paper.
Add Curry Sauce, stir and finish cooking for a final 10 minutes with lid off.
Serve with Indian Style Basmati Rice, Beetroot and Yoghurt Raita and Fresh Mint Relish.