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Kiwi Lamb Curry
Kiwi Lamb Curry is a traditional New Zealand recipe for a classic curry of lamb in a lightly-spiced Greek yoghurt base that's finished with peanuts. The full recipe is presented here and I hope you enjoy this classic New Zealand version of: Kiwi Lamb Curry.
prep time
20 minutes
cook time
70 minutes
Total Time:
100 minutes
Serves:
4–6
Rating: 
Tags : CurrySpice RecipesLamb RecipesMilk RecipesNew-zealand Recipes
How could I add curries from Australia and Canada and not add one from New Zealand. Of course, a New Zealand curry is based on lamb.
Ingredients:
2 tbsp extra-virgin olive oil
700g boneless lamb shoulder, cut into bite-sized chunks
2 medium onions, chopped
4 garlic cloves, chopped
1/2 tsp ground cinnamon
1 1/2 tsp garam masala
1 1/2 tsp ground cumin
1/2 tsp chilli powder
2 tbsp tomato purée
6cm (2 1/2 in) piece of fresh ginger, grated (retain any juice)
750ml (3 cups) lamb stock
1 tsp salt, or to taste
65g (1/2 cup) peanuts, chopped
200ml (4/5 cup) Greek yoghurt
1 bunch fresh coriander (cilantro), leaves picked, to garnish
Method:
Place a frying pan over high heat, add the oil and use to sear the lamb pieces, in batches, until nicely covered all over. Remove each batch to a bowl as you finish cooking.
Once the meat is all nicely coloured transfer (along with its juices) to a cast iron casserole dish. Reduce the heat under the frying pan to medium-high, add the onion and garlic and fry for 5-6 minutes, until soft and translucent. Now add the cinnamon, garam masala, cumin and chilli powder and cook for 3 minutes, stirring with a wooden spoon.
Add the tomato purée ginger, stock, salt and peanuts, then mix to combine. Tip the resultant mixture into the pot with the lamb then add all the remaining ingredients and stir to combine. Transfer to an oven pre-heated to 175°C. At the end of this time, chop half the coriander and stir into the curry sauce.
Serve the curry accompanied with rice, into which the remaining coriander has been stirred.
