Description
This Slow Cooked Packo Lamb Curry With Carrots and Potatoes is the kind of meal that makes the whole kitchen smell incredible while it simmers away. The tender lamb and soft vegetables soak up every bit of flavor.
Ingredients
Units
Scale
- 500 g stewing lamb, fat removed
- 3 large onions, chopped
- 4 cloves garlic, minced
- 1 tbsp grated ginger root
- 2 green chillies, chopped
- 10 curry leaves
- 3 tbsp Packo curry paste
- 3 large tomatoes, peeled and chopped
- Salt and white pepper, to taste
- 3 tbsp olive oil
- 4 carrots, roughly chopped
- 5 potatoes, quartered
Instructions
- Heat 3 tbsp olive oil in a heavy pot over medium heat.
- Add the 500 g stewing lamb and brown it for about 7 minutes. Don’t rush it. Once it’s got some color, lift it out and set it aside.
- In the same pot, add the 3 chopped onions, 4 minced garlic cloves, 1 tbsp grated ginger, and 2 chopped green chillies. Sauté until the onions are softened and glossy.
- Stir in 3 tbsp Packo curry paste and the 10 curry leaves. Let it cook for about a minute, for full flavor.
- Add the browned lamb back to the pot, along with the 3 peeled and chopped tomatoes and season with salt and white pepper.
- Let the curry simmer gently over low heat for 1 hour and 20 minutes. Stir it now, and then so nothing sticks.
- Halfway through cooking, add the 4 chopped carrots and 5 quartered potatoes. They’ll soften nicely and soak up all that flavor.
- Don’t add water. The onions and tomatoes make the gravy, and it thickens as it goes.
- Serve warm with sambals, fresh roti, or fluffy basmati rice.
Notes
Created, prepared, tried, and tested by Gail
