Madras Lamb Curry

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The ingredient of Madras Lamb Curry

• 2 tablespoons light olive oil
• 1 5kg lamb neck chops
• 2 brown onions cut into wedges
• 5cm piece ginger peeled cut into matchsticks
• 3 garlic cloves roughly chopped
• 2 long green chillies chopped
• 1 4 cup madras curry paste see note
• 1 2 cup natural yoghurt
• 1 cup massel chicken style liquid stock
• 2 cinnamon sticks
• steamed basmati rice to serve
• warmed naan bread to serve
• fresh coriander sprigs to serve

The Instruction of madras lamb curry

• preheat oven to 130u00b0c heat oil in a large flameproof casserole dish over medium high heat add one third of the lamb cook for 2 minutes on each side or until browned remove to a plate repeat in 2 batches with remaining lamb
• reduce heat to low add onions to pan cook stirring for 10 minutes or until soft add ginger garlic and chilli cook for 1 minute stir in curry paste cook stirring for 2 minutes or until aromatic
• return lamb to pan stir to coat in curry mixture add yoghurt stock and cinnamon cover with a tight fitting lid bake stirring occasionally for 3 hours or until meat is tender and falling from the bone remove cinnamon sticks
• sprinkle with coriander serve with rice and naan bread

Nutritions of Madras Lamb Curry

calories: 614 947 calories
calories: 33 grams fat
calories: 9 grams saturated fat
calories: 8 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 69 grams protein
calories: 198 milligrams cholesterol
calories: 1084 11 milligrams sodium
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calories: nutritioninformation