A simple recipe but perfect for weekday dinner. Adding a few more ingredients can make this lamb curry to look like a freshly made authentic curry.
Ingredients
- 340g Jeyel's South Indian Lamb curry cooking sauce
- 3 Tbsp sunflower oil
- 1 sprig fresh or dried curry leaves
- 1 tsp Mustard seed
- 1/2 Diced onion
- 2 Red Chilli (dried)
- Chopped coriander for garnishing
Method
- Add 3 Tbsp of sunflower oil to the pan. When the oil is hot, add the mustard seeds
- Add the curry leaves
- Once the mustard seed pops add diced onion and saute until soft and golden brown
- Add Jeyel's South Indian Lamb curry sauce and mix it
- Add the raw meat and mix it until the meat is covered with the sauce
- Reduce the heat to low flame and cover it with the lid
- Leave it to cook for 15-20 minutes or until the lamb is cooked
- Add additional water if the sauce is too thick
- Add whole red chillies (do not crush or grind) and chopped coriander
- Serve the curry rice.
- and ENJOY