For the lamb kofta, process onion, ginger, garlic
rom pan.
Combine lamb, ginger, garlic and curry paste in medium
arge pan and sear the lamb until browned. Add the garam
the lamb and using olive oil spray, cook for 3-
eat to medium-low. Cook for 15 minutes.
Give the
een onions, ginger and garlic for 1 min, until aromatic. Add
For the curry aioli, process the garlic, egg yolk, lime juice and curry paste
mediately remove from heat. Cool for 10 mins, then pour over
igh heat. Cook the onion for 5 mins, stirring often to
Oil a large saucepan and place over high heat. Cook lamb for 4-5 mins, or until browned all over. Transfer to a plate.
Add onions to pan and cook for 4-5 mins, stirring, until golden brown. Add curry paste and cook, stirring, for 1-2 mins, until fragrant.
Return lamb to pan along with any juices. Add tomatoes and 1 cup water. Reduce heat to low and simmer, covered, for 30 mins. Uncover and simmer for another 25-30 mins, until lamb is tender and sauce thickens slightly.
Stir in spinach and simmer for 2-3 mins. Season to taste.
umin, ground coriander seeds, curry powder, turmeric powder and minced
aucepan over high heat. Brown lamb then set aside.
Add
arter of the lamb and cook, turning occasionally for 3-4 minutes
Heat oil in a Dutch oven on high heat. Cook lamb, in batches, until well browned all over. Remove from pan.
Cook onion, garlic and ginger in same pan on medium heat until soft. Add spices and curry leaves; cook, stirring, until fragrant.
Add undrained tomatoes, yogurt, 1 cup water and salt; bring to a boil. Return lamb and any juices to the pan. Simmer, covered, for 1 hour and 30 mins. Simmer, uncovered, for a further 30 mins or until lamb is tender. Season to taste with salt.
Serve lamb curry with naan and basmati rice, if desired.
Cook the rice according to the package instructions. Heat the oil in a wok and saute the lamb for 5 mins. Season with salt and black pepper. Stir in the curry paste and cook for 1 min. Add the coconut milk and peas and simmer for 5 mins. Stir in the coriander.
Drain the rice and serve with the curry, garnished with coriander.
To make the curry paste, place the lemongrass, garlic,
Heat oil in a large frying pan over high heat. Saute onions for 2-3 mins, until tender. Add curry paste and cook, stirring, for 1 min, until fragrant. Add ground lamb and cook for 4-5 mins, until browned, breaking any lumps up with a spoon. Add tomatoes, sweet potato, 1/2 cup water and raisins. Bring to a boil then reduce heat and simmer for 15-20 mins, stirring occasionally, until sweet potato is tender. Add peas and apple. Simmer for 5 mins.
Just before serving, stir in herbs and chili. Serve with naan and mango chutney.
Heat butter and oil in a large saucepan on high heat. Saute onion and garlic for 1-2 mins, until tender. Add curry paste. Cook, stirring, for 1 min, until aromatic.
Add butternut squash and potato. Cook, stirring, for 1-2 mins. Mix in tomatoes and coconut cream. Simmer for 10-15 mins, until vegetables are tender.
Stir in lamb and beans. Reduce heat to low and simmer for 2-3 mins to heat through. Stir in cilantro.
For the curry, heat oil in a large
n medium heat. Cook onion for 10 mins or until browned