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Camp Oven Outback Lamb Madras

May 24, 2018

 

Sometimes the shortcut is the not just easier way, its the best option. That's what I think anyway when it comes to making a curry from scratch. Take it from me, leave it to the professionals! Recently I discovered "Curry Traders" www.currytraders.com.au. An award winning Burleigh Heads based company who make all of our lives easier by doing curry packs that are as easy as 123. Everything comes pre packed and labelled - with instructions that are deceptively simple given the quality of the end product.  (I've got quite a few on hand so feel free to request one when you next order your Outback Lamb, and I will include it as a gift with your order). Otherwise they have a brilliant online store and do great discounts on your first orders. (The butter chicken is to die for).

So apologies for being un-original, but I will shamelessly rip their recipe and put it here on my blog, not from laziness I promise, but simply because they've got it so right.

 

INGREDIENTS

1 x Lamb Shoulder, Lamb Leg or 1.5kg of diced lamb

5 cloves crushed garlic

1 tbsp crushed ginger

2 tbsp oil

4 chopped onions

1 tin chopped tomatoes or 5 fresh tomatoes diced

1 cup water

1 cup coconut milk

pinch salt

tsp sugar

1/4 cup lemon juice

coriander

 

METHOD

Grind contents of your Curry Traders Lamb Madras curry BAG 1 in a motor and pestle or coffee grinder.

Pop into a bowl, add in the garlic and ginger and mix to form a paste. Set aside.

 

In a heavy saucepan heat 1 tbsp oil over a low/medium heat and cook onions, stirring often, for 10 minutes.

Stir in the spice paste and cook for 5 minutes.

Stir in tomatoes and cook for 5 minutes.

Stir in 1 cup of water and cook for 2 minutes.

Remove from heat and cool.

Whizz with a food stick or place into a blender and whizz.

 

This is where I get out  the camp oven, heat some oil and brown the meat. If you're in the kitchen do it in the fry pan or a roasting dish or the heavy pot your going to cook it in.

Stir in coconut milk, BAGS 2 & 3 or the curry mix and then cook for 5 minutes.

 

Add the onions and mix you blended earlier, bring to boil then reduce to simmer.

 

Cook until meat is tender. If I'm using the slow cooker I use the 8 hour setting and its a winner. If you're using the camp oven over coals a little less time is perfectly acceptable but remember, the key ingredient is low and slow heat for the perfect curry.

 

Serve with jasmine rice, yogurt and coriander and maybe a big delicious dollop of mango chutney for some sweetness.