Lamb And Vegetable Curry Recipe

Name: Lamb And Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons olive oil; 1500 g lamb (I boned and cut up a 2k leg in 2.5cm pieces); 2 onions (cut chunky); 210 g curry paste (Rogan Josh); 2 (400 g) tomatoes (I used whole peel and roughly chopped); 1 1/2 cups beef stock (salt reduced or water); 500 g sweet potatoes (cut into 2cm pieces); 500 g potatoes (I used Carisma low gi cut into 2cm pieces); 2 cups silver beet (or spinach shredded); 12 pappadams (mini to serve); cooked rice (to serve)

Servings: persons

4 tablespoons olive oil
1500 g lamb (I boned and cut up a 2k leg in 2.5cm pieces)
2 onions (cut chunky)
210 g curry paste (Rogan Josh)
2 (400 g) tomatoes (I used whole peel and roughly chopped)
1 1/2 cups beef stock (salt reduced or water)
500 g sweet potatoes (cut into 2cm pieces)
500 g potatoes (I used Carisma low gi cut into 2cm pieces)
2 cups silver beet (or spinach shredded)
12 pappadams (mini to serve)
cooked rice (to serve)

1
Preheat oven to 160C fan forced 180C regular.
2
Heat half the oil in a large casserole dish that you can used on the stove top and put in the oven, on medium high heat and cook your lamb in batches (I did 3 batches) and add some more oil if needed, set each batch to one side.
3
Add some more oil if required and cook off onion till soft and then remove and set to one side.
4
Add a couple of tablespoons of the curry paste to the pot and then add your potatoes and stir to coat the potatoes with the paste till fragrant and then remove.
5
Put in the rest of your curry paste and then fry off till fragrant and then add the lamb back in and stir well and then add the tomatoes with juices and the stock/water and stir to combine and then add the potatoes and onions and stir to combine.
6
Bring back to the boil and then cover with lid and put in the oven and cook for 2 hours stirring occasionally and add any more liquid if needed (I didn't).
7
Just before serving stir in the silver beet.
8
To cook your pappadums - put 4 on a microwave proof rack or plate lines with kitchen paper and cook on high (100% power) for 1 to 2 minutes (I have a 900watt microwave and mine took 1 minute 30 seconds) until they expand and crispy and then repeat till all pappadums are cooked and serve with the lamb and some rice.
9
Freeze left overs in containers for another time.

1473

kcal

Calories

Fat

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 tablespoons olive oil, 1500 g lamb (I boned and cut up a 2k leg in 2.5cm pieces), 2 onions (cut chunky), 210 g curry paste (Rogan Josh), and more.

Yes, Lamb And Vegetable Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb And Vegetable Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions