Lamb baduma with coriander leaves

Lamb baduma with coriander leaves

By
From
Sri Lankan Flavours
Serves
4-6
Photographer
Craig Wood

This is a Sri Lankan equivalent of a South-East Asian stir-fry.

Ingredients

Quantity Ingredient
2 tablespoons coconut oil or vegetable oil
1/2 teaspoon fenugreek
10 cm piece rampe
10 curry leaves
2 cups onion, thinly sliced
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1 green chilli, thinly sliced
500g lamb, in thin strips
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1/2 cup coriander leaves, chopped

Spice mixture

Quantity Ingredient
1 tablespoon Roasted curry powder
1/2 teaspoon sweet paprika
1/4 teaspoon ground turmeric
1/4 teaspoon chilli powder
2 tablespoons water

Method

  1. Mix spices with water to form a paste. Set aside.
  2. Add oil to a pan over medium heat. Add fenugreek, rampe and curry leaves and cook for 20 seconds. Add the onion, garlic, ginger and chilli and sauté for 2 minutes until golden brown. Add the spice paste to the pan, stir thoroughly and cook until the spices release aromatic aromas – about 5 minutes. Add lamb, salt and pepper and sauté until lamb is cooked and tender, stirring continuously – about 15–20 minutes.
  3. Stir through lemon juice and coriander leaves. Remove from heat and serve with roti, bread or rice, or a vegetable curry.
Tags:
Sri Lankan Flavours
Channa
Dassanayaka
Asian
South East Asian
Southeast Asian
Sri Lankan
South-East Asian
Ceylon
Singhalese
SBS
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