Oven-Baked Lamb Curry
Curries are a great way to feed a heap of people in one go and perfect for batching up and freezing for another time so get the biggest pot you can find and feel free to scale this one up to as much as your freezer can handle. Makes approximately 4 servings.
600g lamb fillets cut into 2cm cubes
2 tbsp olive oil
1 onion, thinly sliced
2 tbsp mild curry paste
600ml chicken or vegetable stock
400g can chopped tomatoes
2 cinnamon quills
2 garlic cloves
12 fresh curry leaves
1 cup (250g) medium-grain rice
Preheat the oven to 180°C and season the lamb to taste.
Heat 1 tbsp of olive oil in a frying pan over medium heat and brown the lamb, roughly 2-3 minutes then set aside.
Keep the pan on medium heat and chuck in the rest of the oil and the onions, stirring it for 5 minutes until golden. Add the curry paste next and stir for a few seconds until fragrant then transfer to your baking dish, ideally 2.5 litres/10 cups in size.
Add the lamb, stock, tomatoes, cinnamon, crushed garlic, and the curry leaves.
Season with salt and pepper, stir well to combine and cover with foil. Bake for 20 minutes then stir the rice into the curry and return to the oven, uncovered for 10 minutes (or until the lamb is tender and the rice is cooked). Garnish with yoghurt.