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
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3 Tbsp sunflower oil
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1 sprig fresh or dried curry leaves
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1 tsp Mustard seed
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1/2 Diced onion
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2 Red Chilli (dried)
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Chopped coriander for garnishing

Method
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Add 3 Tbsp of sunflower oil to the pan. When the oil is hot, add the mustard seeds
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Add the curry leaves
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Once the mustard seed pops add diced onion and saute until soft and golden brown
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Add Jeyel's South Indian Lamb curry sauce and mix it
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Add the raw meat and mix it until the meat is covered with the sauce
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Reduce the heat to low flame and cover it with the lid
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Leave it to cook for 15-20 minutes or until the lamb is cooked
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Add additional water if the sauce is too thick
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Add whole red chillies (do not crush or grind) and chopped coriander
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Serve the curry rice.