Lamb Madras Curry

Author: Matty and Stacey   Date Posted:31 August 2017 


Lamb Madras

CHIEF TIPS

 

Cooking Tip:

Sneak your veggies into your cooking. Your kids (or adult's) wont even know it's in there. For instance blend some carrots capsicums and spinach up and add in with your mince to make rissoles.

Training Tip:

Intervals and EMOM's are a great way to build capacity. When constructing an Emom you want to make it hard but achievable. Ideally by round 3-5 you should be just making cut off, however, getting the work done. Vary workload and weight lods as well as lenght of EMOM's. Try rowing, running and riding repeats. A few of our favourites are

10x100m

10x200m

8x 250m

4x500m

5x400m


RECIPE OF THE WEEK

LAMB MADRAS CURRY

This is one of the all-time favorite curry to make. Mandras Lamb Curry is a delicious and savourful curry recipe ideal for elaborate dinners and parties. You can use beef if you like, but it often takes a little longer to cook, so just leave it simmering for another 20 minutes or until the meat melts in your mouth.

If you like hot curry like we do, this recipe will surely satisfy your curry craving. 


Ingredients

  • 2 tablespoons light olive oil
  • 1.5kg lamb neck chops
  • 2 brown onions, cut into wedges
  • 5cm piece ginger, peeled, cut into matchsticks
  • 3 garlic cloves, roughly chopped
  • 2 long green chillies, chopped
  • 1/4 cup madras curry paste (see note)
  • 1/2 cup natural yoghurt
  • 1 cup Massel chicken style liquid stock
  • 2 cinnamon sticks
  • Steamed Basmati rice, to serve
  • Warmed naan bread, to serve
  • Fresh coriander sprigs, to serve

 

Instructions

1. Preheat oven to 130°C. Heat oil in a large flameproof casserole dish over medium-high heat. Add one-third of the lamb. Cook for 2 minutes on each side or until browned. Remove to a plate. Repeat in 2 batches with remaining lamb.

2. Reduce heat to low. Add onions to pan. Cook, stirring, for 10 minutes or until soft. Add ginger, garlic and chilli. Cook for 1 minute. Stir in curry paste. Cook, stirring, for 2 minutes or until aromatic.

3. Return lamb to pan. Stir to coat in curry mixture. Add yoghurt, stock and cinnamon. Cover with a tight-fitting lid. Bake, stirring occasionally, for 3 hours or until meat is tender and falling from the bone. Remove cinnamon sticks.

4. Sprinkle with coriander. Serve with rice and naan bread.

Recipe from TASTE.COM.AU

 

ABOUT THE AUTHORS
Matty and Stace from The Chief Life are driven to educate and assist you with your health, nutrition and fitness related goals. They are both CrossFit coaches, have heaps of skills with nutrition and Stacey is a Dietitian with almost 10 years of experience. If you want to know how to get the most out of yourself through quality nutrition, we can help! Head to thechieflife.com for more info, to get in touch or to order your personalised meal plan or training program. We create the plans so all you have to do is make it happen! “Stop thinking about it and go be about it”.

 


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