Australian Cooking for Today (1977): Lamb Curry

Hello, yinz guys! Happy Belated Easter!

My parents made the trip down to Baltimore for the holiday and on Sunday I made a big, French-inspired, Easter dinner featuring a roast leg of lamb. I will give you the run down of my French Spring Feast soon, but first I’m gonna share with you Lamb Curry.

One of the reasons that I love making a big lamb roast is that then I have the leftovers for a curry! 

For this round I decided to bust out a cookbook that has been staring at me from the shelf for a long time, but I just never got around to it: Australian Cooking for Today edited by Anne Marshall.

I was happy that I had everything already on hand with the exception of sweet chutney. But I just fixed that by using some Mango Pepper jelly from my Easter cheese plate (or what I liked to call “Cheeses for Jesus.” It was delicious.

Here is the finished meal served with Basmati rice and Cucumber Raita, which is an absolute necessity for me when eating Indian cuisine.

My version of Raita is super simple: yogurt, cucumber, lemon, herbs, spices. Traditionally basil or mint. I just used what I had on hand. That was lemon, chives, parsley, salt, pepper, cumin, and paprika. I basically eyeball it.

But how was the curry? Good. It was definitely on the spicy side since I used that mango pepper jelly instead of sweet chutney. And because I did it in the instant pot, it really didn’t thicken. I could have easily done a slurry, but I was just hungry and skipped it. Perhaps when I reheat the leftovers, I will then thicken it.

Later taters. Be back soon with other Easter treats!