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Curried Lamb Mulligatawny

Serves 8
Preparation Time 30
Cooking Time 45


1Australian Lamb Shoulder, cubed
2cups Yellow onion
1tbsp Garlic
2Cassia leaves
1 cupCoconut milk
¼ cupGhee
Freshly ground pepper
2 tspGround garam masala
2Boiled potatoes
Fresh cilantro
1½ cupsTomato
4Green cardamom pods, lightly crushed
Juice of 1 lemon
1¼ cupsHot cooked long-grain white rice (optional)
6 cupsLamb stock


1Add ghee on to a large heavy pot. Then, place the lamb shoulder. Add 2 cups of the lamb stock and bring to a boil for about 30 minutes. Transfer the lamb to a plate.
2Add 1 cup of the onion to the pot along with the carrots, cardamom pods, potatoes, minced garlic and ground pepper, cilantro, garam masala and tomatoes. Add coconut milk, the remaining lamb stock and coconut milk again. Cover, reduce the heat to medium-low and cook until the vegetables are very soft pureed texture. Grind the puree.
3To serve, place some rice in each warmed bowl and ladle in the piping hot veg puree. Place the lamb on top and sprinkle with the lemon juice and almonds. Serve immediately.

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