Lamb Curry

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.

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Ingredients - serves 4

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• 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.