Back to top
Awesome served with Rice, cous cous or rotti bread.
Recipe By: 
Brad Lumb
Cooking Time: 
~ 2 hours
Brad's Sweet lamb curry
  • 1kg diced lamb
  • 2 onions diced
  • 2 large carrots diced sliced
  • 2 large potatoes diced
  • 1 bag frozen peas and corn
  • 500ml chicken stock
  • 500g jar fruit chutney Homebrand or Black and Gold brand work great).
  • curry powder
  • cooking oil
  1. Heat oil in camp oven on Ozpig and add 2 or 3 tablespoons curry powder and fry off into a paste. Add diced onions and a little more oil and saute until soft.
  2. Add diced lamb and toss through until browned.
  3. Add Carrots, peas and corn, chutney and chicken stock (don't worry if it looks like too much liquid because the potatoes really soak it up later)..
  4. Bring to the boil and move camp oven to Ozpig warming plate or keep over a very low fire on the top of the Ozpig for an hour.
  5. Put potatoes in and allow to simmer for another 20 -30 minutes or until the lamb is tender. 
In Recipe Types: 
Camp Oven Cooking