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.
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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.
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.
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