Slowed Cooked Sri Lankan Lamb Curry
In Sri Lanka, Lamb is a delicacy, and Lamb Curry is a treat that few will pass up. Our Sri Lankan Lamb Curry Recipe will show you how to make this traditional Sri Lankan dish, using an easy, non-conventional method.
Slow cooking the meat allows more time for the rich flavours to infuse and the meat to be soft and tender making the experience all the more delectable.
500g Lamb (cleaned and diced)
2 Tablespoon RUCI Lamb Curry Paste
2 Onions, chopped
1 ½ Tablespoons cooking oil
1 Tomato chopped
½ Cup water
Aluminium foil to cover ovenproof cooking dish
Preheat the oven 200°C/400°F.
In a roasting dish, mix Mutton, RUCI Lamb Curry paste, onion and oil.
Reduce heat and set the oven to 150°C/300°F, cover the ovenproof dish with aluminium foil and cook for 2 hours - stirring every ½ hour
After two hours, add tomatoes and water, cook for another 2 hour stirring every ½ until the meat is tender.
Products used in this recipe: