Janet’s Lamb Curry with Butternut and Aubergine
Adding vegetables is a great way to ‘stretch’ meat and add flavour. We have been using this twice cooked method very successfully. Firstly, a long, slow cook for the meat, followed by the addition of sautéed vegetables and the Tikka Curry Sauce. The ideal way to guarantee tender meat, fresh tasting vegetables and an aromatic sauce.
- Serves: 4
- Recipe Category: Meat lamb, Traditional homegrown south african recipes
-
Products in this recipe:
Masala Spice, Tikka Curry Cook-In Sauce, Durban Curry Cook-In Sauce, Coriander Pesto, Green Onion Seasoning
You Will Need:
Method:
Adjust the oven rack to one slot below the middle position and preheat the oven to 160 °C.
Season the lamb knuckles with Masala Spice.
Season the onions with Green Onion Seasoning. Using a medium size heavy based ovenproof dish with a lid, heat 1 T (15 ml) canola oil and 1 T (15 ml) butter and sauté the onions. Add the garlic and stir-fry for a few seconds.
Add chopped tomatoes, water and Chicken Stock Powder.
Add the lamb knuckles (no need to brown) and stir in. Cover with a lid and cook for ± 2 hours.
Can be pre-prepared up to this stage
Season the butternut and aubergine with 2 t (10 ml) Masala Spice
In a medium saucepan, sauté the vegetables in 1 T (15 ml) canola oil and 1 T (15 ml) butter. Add Tikka Curry Cook-In Sauce or Durban Curry Cook-In Sauce and coconut milk and stir through.
Add to the knuckles and stir in.
Replace lid and return to the 160 °C oven and cook for a further 45 minutes - 1 hour until the butternut is soft.
Stir in Coriander Pesto.
Garnish with fresh coriander.
Substitute for Masala Spice
1 T (15 ml) Ina Paarman’s Garlic Pepper Seasoning
2 t (10 ml) medium curry powder
Mix together.
Janet’s Lamb Curry with Butternut and Aubergine
Adding vegetables is a great way to ‘stretch’ meat and add flavour. We have been using this twice cooked method very successfully. Firstly, a long, slow cook for the meat, followed by the addition of sautéed vegetables and the Tikka Curry Sauce. The ideal way to guarantee tender meat, fresh tasting vegetables and an aromatic sauce.
- Serves: 4
- Recipe Category: Meat lamb, traditional homegrown south african recipes
-
Products in this recipe:
Masala Spice, Tikka Curry Cook-In Sauce, Durban Curry Cook-In Sauce, Coriander Pesto, Green Onion Seasoning
You Will Need:
Method:
Adjust the oven rack to one slot below the middle position and preheat the oven to 160 °C.
Season the lamb knuckles with Masala Spice.
Season the onions with Green Onion Seasoning. Using a medium size heavy based ovenproof dish with a lid, heat 1 T (15 ml) canola oil and 1 T (15 ml) butter and sauté the onions. Add the garlic and stir-fry for a few seconds.
Add chopped tomatoes, water and Chicken Stock Powder.
Add the lamb knuckles (no need to brown) and stir in. Cover with a lid and cook for ± 2 hours.
Can be pre-prepared up to this stage
Season the butternut and aubergine with 2 t (10 ml) Masala Spice
In a medium saucepan, sauté the vegetables in 1 T (15 ml) canola oil and 1 T (15 ml) butter. Add Tikka Curry Cook-In Sauce or Durban Curry Cook-In Sauce and coconut milk and stir through.
Add to the knuckles and stir in.
Replace lid and return to the 160 °C oven and cook for a further 45 minutes - 1 hour until the butternut is soft.
Stir in Coriander Pesto.
Garnish with fresh coriander.
Substitute for Masala Spice
1 T (15 ml) Ina Paarman’s Garlic Pepper Seasoning
2 t (10 ml) medium curry powder
Mix together.