MLA Indian green Aussie lamb curry

  • Prep time 5Min
  • Cook time 2Hr, 10Min
  • Technique Pan Fry / Saute, Stir Fry, Sear
  • Meat Lamb
  • Cut Shoulder
  • Serves 10

Indian green curry with a Aussie lamb treat of


Alternate cuts: Diced Aussie lamb shoulder or lamb chump chops 

For the lamb curry:

2 1/2 pounds Australian lamb shoulder chops or leg steaks, fat-trimmed
½ lemon, juice
½ C water
1 bunch washed, chopped cilantro roots, stems and leaves
2-inch piece peeled, chopped ginger
6 each peeled garlic cloves
1 each long green chili, deseeded
1 tsp ground turmeric
1 tbsp sunflower oil
1 tsp fennel seeds
1 mediums sliced brown onion

For garnish:
1 tsp sunflower oil
1 Tbsp cumin seeds
1/2 head cauliflower, broken into florets
2 cups halved, blanched green beans
1 1/2 pounds pumpkin or squash, cut into 3/4" wedges
2 C cooked brown basmati rice
Flatbread and chili pickles to serve


For the lamb curry:
Preheat oven to 300°F. Place lemon juice, water, cilantro, ginger, garlic, chili and turmeric into a blender. Cover and blend for 1 minute or until smooth.

To cook: 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. Pour contents of blender over Aussie lamb and bring to a simmer. Cover with lid and place in oven for 1hr to 1hr 15 or until meat is tender. 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.

To serve: Serve with rice, flatbreads and chili pickles.

For Instant Pot:

  • For faster cooking of stews and braises, cut your meat into smaller pieces (1-2”) before cooking.
  • All soup, stew and braising recipes can be modified to approximately 15-20 mins on HIGH setting, per pound of meat with 1-2 cups of liquid.
  • For a nice crust on your meat, do not overcrowd your pan when searing. Sear in batches if you have to.
  • Braised meats become more flavorful if allowed to cool in their own juices overnight.