Lamb Ma's Paretal Curry

This is a dish based on a recipe from Rafi's mother-in-law. 

By Kevin Fernandez
2 min read
Rafi's lamb Ma's Paretal Curry Recipe

Serves: 2 - 3/4 - 6 | Ready in: 1 1/2 hours

Introduction

This recipe embodies Rafi’s home cooking with a simple spice mix that creates a comforting curry. A Malay and South Indian fusion, flavoured with coconut, curry leaves and fennel. 

Our recipe creates a dry, rich sauce which gets richer the longer you cook it. The Ma’s Paretal Curry Pack is one of our most popular, that is perfect with lamb. 

If you fancy cooking this recipe in the slow cooker, use our tips for slow cooking blog. 

Ingredients 

Serves 2 - 3  Serves 4 - 6 
Ma's Paretal Curry Pack (Serves 2 - 3) Ma's Paretal Curry Pack (Serves 4 - 6)
425g diced lamb shoulder/leg 850g diced lamb shoulder/leg
75g green beans 150g green beans
175ml water 300ml water
30g Creamed Coconut 60g Creamed Coconut
200g (1/2 tin) Tinned Tomatoes 400g Tinned Tomatoes
1/2 tsp sugar 1 tsp sugar
Salt to taste Salt to taste

 

Cooking Instruction

  1. Cut your lamb shoulder/leg into chunky pieces.

  2. Empty the Ma’s Paretal Curry Pack into a pan and toast off the spices on a low/medium heat for 5 minutes.

  3. Add water, creamed coconut, tinned tomatoes and sugar. Simmer for 5-10 minutes until the coconut dissolves.

  4. Add the lamb and a pinch of salt. Mix well, cover and cook on a low heat for 30 minutes.

  5. After 30 minutes, the curry might be quite wet due to moisture released from the lamb. Remove the lid, stir and cook for another 30 minutes to let the sauce reduce further.

  6. The sauce should be richer and thicker at this stage. Add the green beans and let it cook for 5 minutes.

  7. Season and garnish with quick pickled onions. Ready to serve, enjoy!

You will need

  • Rafi’s Ma’s Paretal Curry Pack

    Ma’s Paretal Curry Pack

    From £4.95
    From £4.95
  • Niharti Creamed Coconut 

    Creamed Coconut 200g

    £1.75
    £1.75

Inspired by

Rafi Fernandez (1965-2013)

Rafi became an expert in Indian and Malaysian cooking through her and her husband's combined heritage and may travels around the world. She wrote a number of cookbooks and taught many classes to people in her local community. Her love of cooking and of sharing her knowledge was obvious to all who met her, as many of our customers and staff still fondly remember.

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