Curried lamb, Sri Lankan style, cooked with green beans and served with rice and flatbread.
2 tbsp vegetable oil
500g lamb steaks, cut into chunks
2 tsp Spice Fusion Sri Lankan Roasted Curry blend
2 garlic cloves, roughly chopped
3 cm ginger, peeled and roughly chopped
small onion, roughly chopped
green or red chillies, optional
¼ cup Passata
½ cup water
Process spice paste ingredients in a blender or food processor.
Heat oil in a heavy saucepan and brown lamb in batches.
Return all of the lamb and Sri Lankan Roasted Curry, spice paste to the saucepan; add
more water if meat is not covered.
Bring to the boil and then simmer, lid on, for 40-45 minutes or until lamb is tender.
Add beans and cook for a further 10 minutes, lid off, so that the sauce thickens.
Serve with rice and garnish with coriander leaves.