Updated: Apr 30, 2020
The Ceylon Hut restaurant was a family favourite when growing up Adelaide. When they finally closed their doors after decades of service, they gifted their regular customers a recipe book of their most popular recipes. A gesture that has ensured the memory, taste and smell of The Ceylon Hut lives on in our lives today. On my blog you will find 7 recipes, loving transcribed from this homemade recipe book. Make sure you check them all out.
On the menu today is the Ceylon Hut Lamb Korma, one of their most popular dishes and probably the family favourite with the kids. A mild curry with lots of taste but not much heat. If you like things hot, hot, hot – feel free to up the chilli powder or alternatively add some fresh chillies to your dish on serving.
1/4 cup oil 1 large onion, sliced 1 large tomato, sliced 1/4 cup parsley, chopped 1 tbs fresh ginger 1 tsp fresh garlic 1 stick dried lemongrass 1 stick dried pandan leaves 4 whole cloves, smashed 1 tsp fenugreek seeds 1 kg lamb, diced 3 tbs Ceylon Hut Curry Powder 1 tsp chilli powder Juice of one lemon 1/2 cup tomato paste 1 cup water 4 beef stock cubes 400ml coconut milk 1 cup plain yoghurt 8 cardamom pods, smashed 1/2 tsp poppy seeds salt to taste
In a large saucepan, heat oil, fry onion, tomato, parsley, ginger, garlic, lemongrass, pandan leaves, cloves and fenugreek seeds until the fenugreek seeds begin to pop.
Add the lamb and fry quickly to coat the meat, stirring often.
Add curry powder, chilli powder, lemon juice and tomato paste to the mixture, stirring well.
Finally add water, stock cubes, coconut milk, yoghurt, cardamom pods, poppy seeds and salt to taste. Simmer over low heat for at least 45 minutes, stirring regularly.
Serves 4 Keeps well in the refrigerator for up to 3 days.
A note from Gracious Goodness :
Although the ingredient list looks extensive, all the spices are easily and cheaply found at an indian grocer, often in generous packet sizes. I would highly recommend that you wait till you can visit an indian grocer before purchasing the spices otherwise you will spend a fortune at the supermarket on small quantities. Once you have the spices, it is quick and easy to whip up all manner of indian dishes that will rival your local indian take away.
I generally use cheaper, casserole cuts of lamb for this recipe and transfer the mix into a slow cooker after frying off the lamb. Just make sure that the meat isn’t too fatty as there is no opportunity to skim off the fat during cooking. The recipe is easy to complete in the slow cooker from this point. The low heat of the slow cooker ensures that the coconut milk and yoghurt don’t split, which can happen if the heat is left too high during the simmer stage. If using a slow cooker you will generally cook on low for 4-6 hours. You may wish to reduce the amount of water added to the sauce or alternatively thicken the sauce slightly at the end of the recipe as the liquid hasn’t had the opportunity to evaporate in the slow cooker. This can be achieved simply by leaving the lid off for the last hour of cooking (you may need to increase the heat depending on your slow cooker to maintain temperature) and enjoy the aroma drifting through your home whilst it thickens naturally.
I hope you enjoy.