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Fragrant and Hot Lamb Curry and Aromatic Rice


With a large slab of lamb shoulder left from the butcher’s course, I decided that I wanted to make a fragrant lamb curry.

The lamb has been marinated for 8 hours in yoghurt along with almond flour and spices. Afterwards the lamb was cooked slowly for 12 hours until it falls apart as the spoon stirs the bowl!

The smell as this cooked in the oven was incredible, permeating throughout the house.

12 red chills add a kick, but the flavours are fragrant and subtle and not overwhelming.

Fragrant and Hot Lamb Curry and Aromatic Rice : Side Shot


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