Curried Lamb Mince with Amagwinya

Golden, crisp, and filled with pure comfort…

There’s something magical about the way a perfectly spiced curried lamb mince meets the pillowy goodness of freshly made amagwinya. It’s hearty, it’s nostalgic, and it’s the kind of dish that makes you want to linger at the table a little longer.

Whether you’re making it for Sunday lunch or as a midweek treat, this combo brings bold flavour and satisfying texture in every bite. Serve them hot, let the curry soak into the amagwinya just a little, and watch them disappear faster than you can make the next batch.

Would you keep it traditional or add your own twist?

Shop our Extra Virgin Olive Oil online for delivery to your door.

Click here for the Woolworths Vindaloo cook-in Sauce.

Curried Lamb Mince with Amagwinya

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 20 minutes mins

Servings: 4

Ingredients Method

Ingredients

  

• 2 t Wilson’s Foods olive oil extra virgin
• 2 t crushed garlic
• 2 t crushed ginger
• 1 kg Free-range lamb mince
• sea salt to taste
• 360 g Vindaloo cook-in sauce with garam masala spice mix We use the one from Woolworths
• 4 Heat and Eat Amagwinya
• 4 T Crispy onion sprinkle
• 2 red chillies finely chopped
• 4 T fresh coriander roughly chopped

Method

 

1. Heat the olive oil in a large pan over a medium-high heat and sauté the garlic and ginger until soft and fragrant – about 5 minutes.
2. Add the lamb mince and brown, breaking it up with a spatula or wooden spoon as it cooks. Season with a little salt.
3. Add the garam masala spice mix and cook for 2 minutes, then add the vindaloo cook-in sauce. Simmer for 10–15 minutes.
4. Meanwhile, heat the amagwinya in a preheated air-fryer at 180°C for 3–5 minutes.
5. Spoon the mince into the warm amagwinya and sprinkle with the crispy onions, chillies and fresh coriander.