Tomato and Lamb Curry with Sardine Garum
This Tomato and Lamb Curry blends tender lamb, vibrant vegetables, and a hint of Sardine Garum for a deliciously savoury, comforting meal. The garum adds a subtle depth that enhances the rich flavours of the tomatoes and spices, perfect for cozy evenings in.
Ingredients:
1 tbsp olive oil
500g lamb leg steaks, cut into 2cm pieces
1 brown onion, finely chopped
100g (1/3 cup) rogan josh curry paste
1 x 400g can diced tomatoes
2 tbsp tomato paste
250ml (1 cup) unsalted beef stock
1 tbsp Port Lincoln sardine garum
750g butternut pumpkin, peeled, deseeded, cut into 2.5cm pieces
200g green beans, topped, coarsely chopped
150g (1 cup) frozen peas
270g (1 1/3 cups) Basmati rice
1/2 cup fresh coriander leaves
Recipe Method:
Heat 3 teaspoons of oil in a large heavy-based saucepan over medium-high heat. Add half the lamb and cook, turning, for 1-2 minutes or until browned. Transfer to a heatproof bowl. Repeat with the remaining lamb.
Heat the remaining oil in the pan over medium heat. Add the onion and cook, stirring, for 5-10 minutes or until soft. Add the curry paste and cook, stirring for 2 minutes or until aromatic.
Add the diced tomatoes, tomato paste, beef stock, pumpkin, and sardine garum. Cover and bring to a simmer. Add the lamb and cook, partially covered, for 15 minutes or until the pumpkin is almost tender.
Add the beans and peas and cook, partially covered, for 5 minutes or until the vegetables are just tender.
Meanwhile, cook the rice according to packet directions. Serve the curry over rice and garnish with fresh coriander.
Enjoy the comforting richness of this unique curry.