Lamb Curry Recipe - Authentic Mauritian Curry By Masterchef Winner Shelina Permalloo

lamb

🥗Healthier: chicken

💰Cheaper: beef

Chicken is leaner and more affordable than lamb.

yogurt

🥗Healthier: coconut yogurt

💰Cheaper: sour cream

Coconut yogurt is dairy-free and adds creaminess.

green chilies

🥗Healthier: bell peppers

💰Cheaper: jalapeños

Bell peppers are milder and more accessible.

garam masala

🥗Healthier: curry powder

💰Cheaper: mixed spices

Curry powder can mimic the flavor profile.

Add 3 tablespoons of oil to a pan.

Add 1 chopped red onion and fry until golden, adding a little salt to soften the onions.

Add a cinnamon stick, fenugreek seeds, thyme, curry leaves, and slit chilies to the pan.

Add 20 grams of pureed garlic and 20 grams of ginger to the pan.

Add 1 large chopped tomato and half of the chopped coriander to the pan.

Wait for the tomatoes to release their juice and the pan to dry out.

Mix 30 grams of curry powder with water to make a paste.

Once the pan is dry, add the curry powder paste and cook until it starts to dry out again.

Add lamb to the pan and sear it in the juices until coated.

Add water to the pan and cook on medium heat for around 1 hour until the lamb is tender.

After 1 hour, add potatoes and a little more water to the pan.

Test the salt level before the potatoes are cooked to avoid breaking them while stirring.

Simmer until the potatoes are cooked through and tender, soaking up the sauce.

Garnish with the remaining coriander and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens