Sri Lankan Lamb Curry with Rice and Mallung
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Ingredients
- 700 g diced lamb shoulder
- 2 tbsp sri lankan roasted curry powder
- 2 onion, finely sliced
- 200 ml coconut milk
- 10 curry leaves
- 250 g cabbage, roughly chopped
- 30 g desiccated coconut
- 1 tsp mustard seeds
- 3 tbsp coconut oil
- 300 g basmati rice
Nutrition (per serving)
- Calories
- 968 kcal
- Protein
- 39.1 g
- Carbohydrate
- 69.3 g
- of which sugars
- 7.9 g
- Fat
- 59.6 g
- of which saturates
- 36.2 g
- Fibre
- 6.4 g
- Salt
- 0.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the basmati rice according to the pack instructions.
- 2
Heat half the coconut oil in a large pan, add the sliced onion and fry for 10 minutes until golden.
- 3
Stir in the sri lankan roasted curry powder, then add the lamb and cook for 8 minutes, stirring, until sealed with no pink remaining.
- 4
Pour in enough water to just cover, cover and simmer for 45-50 minutes until the lamb is tender.
- 5
Stir in the coconut milk and simmer for 5 minutes more.
- 6
For the mallung, heat the remaining coconut oil in a separate pan, add the mustard seeds and remaining curry leaves, and fry for 30 seconds.
- 7
Add the chopped cabbage and desiccated coconut, and fry for 5-6 minutes until the cabbage is just tender.
- 8
Serve the lamb curry hot with the rice and mallung.
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