Recipe: Lamb & Lychee Curry from Tasmanian Trail by Ben Milbourne »

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Tasmanian trail - lamb and lychee curry

Tasmanian trail - lamb and lychee curry

Tasmanian Trail: from passion to plate by Ben Milbourne

 

Lamb & Lychee Curry

Serves 4-6

Ingredients:

  • 1 kg lamb shoulder, cut into large chunks

Curry Paste

  • 5 cm piece fresh turmeric
  • 6 cloves garlic
  • 1 lemongrass stalk
  • 5 red chillies (deseeded if you don’t like it hot)
  • 2 eschalots
  • 4 coriander roots
  • 1 tablespoon shrimp paste
  • 100 g tomatillos or cherry tomatoes

Spice Rub

  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 1 teaspoon ground fennel
  • 1 teaspoon ground cardamom
  • ½ teaspoon cinnamon
  • ½ teaspoon all spice
  • 1 teaspoon ground black peppercorns
  • 3 tablespoons coconut oil
  • 10 fresh curry leaves
  • 2 cups chicken stock
  • 330 ml coconut cream
  • 15 g palm sugar, grated
  • lime juice, to taste
  • fish sauce, to taste
  • 4 cups cooked basmati rice
  • ½ bunch coriander, to serve
  • ½ bunch mint, to serve
  • 2 cups bean sprouts
  • 1 cup lychees

Method:

  • Mix all the spice rub ingredients together in a bowl. Cover the lamb in the spice rub, making sure the meat is well coated.
  • Fry the meat in a large pan or wok in 1 tablespoon of the coconut oil, then set aside. In the same pan, add the remaining coconut oil and fry the paste and curry leaves for 2 minutes until fragrant and return the lamb to the pan then stir in the stock, coconut cream, palm sugar, lime juice and fish sauce.
  • Reduce to a simmer and cover and cook for 1.5 hours until the lamb is tender. You may need to top up the pan with some water if it is getting a little low during the cooking.
  • Serve with rice, coriander, mint, bean sprouts and lychees.

 

This recipe is reproduced with the kind permission of the publishers, New Holland.

Tasmanian Trail – from passion to plate by Ben Milbourne is published by New Holland (Sydney 2014; hc, 240 pp) and retails in Australia for A$40.00. Available at all good book stores or direct from the publishers here »

Read the Tasmanian Trail media release »

What did we think? Read the VisitVineyards.com book review here »

Regions

  • Hobart (TAS)

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February 24th, 2015
 
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