Sri Lankan Roasted Curry blend adds a unique flavour profile to any curry. The key is in the dark
roasting of the spices. This lamb curry with potatoes and mushrooms, slow cooked in coconut
milk, needs little else to make it great!
1 tbsp vegetable oil
1 tbsp ghee or butter
1 kg lamb pieces
2 onions, thinly sliced
2 garlic cloves, crushed
1 tbsp grated ginger
Sliced green chillies, optional
small sprig curry leaves, optional
1 tbsp Spice Fusion Sri Lankan Roasted Curry blend
2-3 medium potatoes, peeled and diced
100g button mushrooms
Heat oil in a large saucepan and fry lamb in batches until brown on all sides;
remove from pan and set aside.
Heat ghee in the same pan, add onions and sauté for about 10 minutes until golden brown.
Add garlic, ginger, chillies and curry leaves and stir for a minute before adding
Sri Lankan Roasted Curry.
Cook for 30 seconds then return meat to saucepan and stir well.
Pour in water to barely cover meat, put lid on and bring to the boil, then simmer on a low flame
for about 40 minutes.
Add potato and whole mushrooms and more water if necessary.
Taste and season with salt and pepper.
Simmer curry for another 30 minutes or until the meat is tender and liquid has reduced.
