Goan Lamb Curry

Goan Lamb Curry

Goan Lamb Curry

Ingredients for 4 Serves

250g x Brown Rice
4 x Garlic cloves – crushed
2 x Baby Eggplant – diced
20g x Ginger – grated
25g x Goan Spice Mix
1 x Cup Greek Yoghurt
500g x Lamb Rump – cut into pieces
1/2 x Silverbeet bunch – sliced
1/4 x Coriander bunch
1 x Onion – thinly sliced
2 x Chilli Red


Pantry items

1 x Tbls Olive Oil


1. Pre-heat oven to 180c and a heavy based oven proof pan to high. Add the lamb to the pan and brown  on each side, season well.

2. Remove the lamb from the pan. Add the sliced onions and olive oil, cook until translucent. Add the Goan spice, ginger and garlic fry until nice and golden in colour.

3. Mix in the yoghurt and pour in the lamb and eggplant into the pan. Optional add chilli whole (if you have some that like hot and some that don’t, don’t break the chilli and only serve to those who like spicy they can break it apart as they eat)

4. Toss the ingredients for about 2 mins, then add one cup of water, mix well and bring to the boil.

5. Remove from the heat, cover with a lid and then place into the oven at 170c and cook for about 50 mins.

6. 10 mins before cooked stir through the coriander stems and silverbeet.

7. Remove from the oven and give it a stir – the meat should be very tender. Leave to rest then serve with rice. Garnish with coriander leaves. Enjoy!

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