Indian green lamb curry
Indian green lamb curry


1kg Saint Meat's forequarter (shoulder) lamb chops, trimmed of fat
Juice of half a lemon
½ cup water
1 bunch coriander, roots, stems and leaves, washed and chopped
5cm ginger, peeled and chopped
6 cloves garlic, peeled
1 long green chilli, deseeded
1 teaspoon ground turmeric
1 tablespoon sunflower oil
1 teaspoon fennel seeds
1 medium brown onion, sliced

Roast cauliflower, pumpkin and green beans:
1 teaspoon sunflower oil
1 tablespoon cumin seeds
½ head cauliflower, broken into florets
2 cups green beans, halved, blanched
600g kent or jap pumpkin, cut into 2cm wedges
Brown basmati rice 0.5 cup cooked pp), flatbread (1/2pp) and chilli pickles, to serve


  1. Preheat oven to 150oC fan forced.
  2. Place lemon juice, water, coriander, ginger, garlic, chilli and turmeric into a blender. Cover and blend for 1 minute or until smooth.
  3. Pour half the oil into a flameproof casserole dish and place over medium heat. When hot, add lamb and cook for 6-8 minutes until browned. Set aside. Pour off rendered lamb fat from pan. Add remaining oil and fennel seeds and then immediately add the onions and stir until golden. Return lamb to pan.
  4. Pour contents of blender over lamb and bring to a simmer. Cover with lid and place in oven for 1hr to 1hr 15 or until meat is tender.
  5. Toss cauliflower and pumpkin in oil and spread over a baking tray, cumin seeds and roast for 40 minutes or until starting to brown at the edges. Toss with blanched green beans.
  6. Serve with rice, flatbreads and chilli pickles.


1. Adjust the type of herbs and spices in your curry sauce with what you have in the cupboard. Try curry powder, ground cumin, ground coriander etc.

2. Make this curry the day before, it only improves the flavour.

3. Soak fresh coriander in a bowl of cold water to remove all grit or dirt. Wrap in a clean tea towel and shake free of water before using.

4.Try diced lamb shoulder or lamb chump chops instead.