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Highland Homewares

Highland Homewares Lamb Curry

by: Michael Gruar on

Highland Homewares Lamb Curry

1.5 kg Lamb fore quater chops or (chump chops)

Rice bran oil

2 large onions (chunky cut)

4 cloves garlic (crushed and coursley chopped)

1 cup chicken or vegetable stock

2 teaspoons curry powder

4 large carrots (thick cut)

2 10cm rosemary sprays

500g green beans

Crusty bread

Chassuer stewpot



  • Braise the lamb chops in 2 batches depending on the size of your frypan (you might need to do it in 3 or 4 batches if your frypan is smaller), make sure they have a nice caramelised coating on them.
  • Place the stewpot on low-medium heat, lightly spray with rice bran oil, add the crushed garlic and chunky cut onion. Cook until the colour changes to transparent.
  • Add the stock, stir through then add the 2 teaspoons of curry powder (only use 1 teaspoon if you do not like it overly spicy). Stir and let it simmer for a minute or two then add the carrots.
  • Add the cooked lamb chops (add half a cup of water if the mix looks dry, try not to add to much more as there will be a lot of liquid released from the chops as they continue to cook)
  • Meanwhile remove the stem from the rosemary, roughly chop the leaves up and add to the pot. 
  • Cover with lid and keeping the heat low maintaining a low simmer for the next couple of hours. Stir occasionally. 
  • Add chopped green beans 30 minutes before serving, remove bones and serve with a thick cut crusty bread