Slow-cooked lamb red curry from Rambutan: Fresh Sri Lankan Recipes from an Immigrant Family (page 120) by Cynthia Shanmugalingam

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Semolina spinach puttu with fenugreek milk; Radish yoghurt pachadi; Cucumber sambol with salted spiced mor yoghurt; Curry leaf rava dosa

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for a variation with whole bone-in lamb shoulder. Can substitute vegetable oil for coconut oil, lamb shoulder meat for lamb shanks, and can use the Sri Lankan curry powder on page 21.

  • stepharama1 on February 15, 2023

    Superb! Wonderful flavor. It was good use of the curry powder mix that I'd previously made using the recipe from this book so preparation time was shortened. I had to cook the lamb longer than specified in the recipe. Her technique of parboiling the potatoes worked perfectly.

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