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The Food Truck


S2 Ep 5: Lamb curry

The Food Truck on TV ONE

Serves 6

3 lamb backstraps, thinly sliced
1 teaspoon Food Truck Garam Masala

Curry paste
1 teaspoon vegetable oil
2 onions, chopped
1 bunch coriander, stalks only
4 cloves garlic, crushed
3 tablespoons Food Truck Garam Masala 
1/2 cup water
pinch salt
white pepper to taste

Curry Sauce
1 clove garlic, chopped
1 teaspoon chopped ginger
2 shallots, chopped
2 tablespoons Food Truck Garam Masala
1 teaspoon vegetable oil
8 okra, sliced
1 green capsicum, deseeded and diced
2 tomatoes, chopped
4 tindori or 1 Lebanese cucumber, chopped
1 cup water
1 sprig curry leaf
1 bunch spinach, blanched, pressed and chopped
1 bunch coriander leaves
1 teaspoon chopped mint

For the lamb
1. Toss lamb in garam masala and oil.
2. Heat a heavy-based pan to hot. Stir-fry lamb until brown. Set aside.

For the paste
1. Blend onions, coriander stalks, garlic, garam masala and water together in a blender. Place in a saucepan and bring to the boil. Reduce heat and simmer for approximately 10 minutes until thick.

For the curry sauce
1. Stir in garlic, ginger, shallots, garam masala, oil, okra, green capsicum, tomatoes and tindori. Add water and then curry leaf sprig. Continue cooking until mixture is reduced and thick. Add lamb, then spinach, coriander leaves, and mint. Remove curry leaf sprig before serving.