Ethopian Lamb Curry

A simple Ethiopian style curry with delicious warming spices. Slow cooking makes use of cheaper cuts of meat for melt in the mouth texture and delicious deep flavour.

A simple Ethiopian style curry with delicious warming spices. Slow cooking makes use of cheaper cuts of meat for melt in the mouth texture and delicious deep flavour.

Yields1 Serving
 1 Onion, peeled & finely diced
 25 g Butter
 2 Cloves of Garlic, crushed
 2 tbsp Mrs Rogers Premium Berbere Spices
 500 g Diced Lamb
 2 Tomatoes - diced
 1 cup Chicken or Vegetable Stock
 1 Mrs Rogers Bay Leaf
 ½ cup Pitted Dates or Prunes
1

Preheat oven to 140˚C.

2

On medium heat, melt butter in a heavy based pan and fry onions until turning golden. Add garlic & Berbere Spices and fry a couple of minutes until aromatic.

3

Turn up heat and brown lamb pieces before adding stock, tomatoes & bay leaf, bringing to boil.

4

Transfer to an oven proof casserole dish and cook covered for 2.5 hours, add dates or prunes and cook for a further 30 minutes.

5

Serve with couscous & steamed green beans, topped with a dollop of natural yoghurt, chopped mint leaves and sliced almonds.

HINTS & TIPS:
Add sliced red chilli for a fresh hot flavour; Use the spice mix as a rub on lamb chops and cutlets for the BBQ, or on a leg of lamb, slow roasted at 140˚C for 3-4 hours.

Ingredients

 1 Onion, peeled & finely diced
 25 g Butter
 2 Cloves of Garlic, crushed
 2 tbsp Mrs Rogers Premium Berbere Spices
 500 g Diced Lamb
 2 Tomatoes - diced
 1 cup Chicken or Vegetable Stock
 1 Mrs Rogers Bay Leaf
 ½ cup Pitted Dates or Prunes

Directions

1

Preheat oven to 140˚C.

2

On medium heat, melt butter in a heavy based pan and fry onions until turning golden. Add garlic & Berbere Spices and fry a couple of minutes until aromatic.

3

Turn up heat and brown lamb pieces before adding stock, tomatoes & bay leaf, bringing to boil.

4

Transfer to an oven proof casserole dish and cook covered for 2.5 hours, add dates or prunes and cook for a further 30 minutes.

5

Serve with couscous & steamed green beans, topped with a dollop of natural yoghurt, chopped mint leaves and sliced almonds.

Ethopian Lamb Curry