Lamb Curry

AuthorGeo FoodsCategory

Ingredients

 1 tbsp vegetable oil
 500 g lamb fillet, diced
 1 onion, chopped
 mild curry paste
 1 ½ cups Massel beef stock or water
 1 potato, peeled, cut into cubes
 1 carrot, peeled, chopped
 200 ml coconut milk
 · Coriander leaves, to garnish
 · Steamed brown rice, to serve

Preparation

1

Heat the oil in a large saucepan over high heat, then add the lamb and let it turn brown in batches. Remove the meat and set aside. Reduce the heat to medium, add onion, garlic and ginger to the pan and cook, stirring, for about five-six minutes. Add the curry paste and cook, stirring, for two minutes. Return lamb to the pan, then add the beef stock and bring it to boil. Reduce the heat and simmer for 30 minutes. Add the potato, carrot, peas and coconut milk and cook for a further 25 minutes. Garnish the dish with fresh coriander leaves and serve piping hot with rice.

Related Recipes

Ingredients

 1 tbsp vegetable oil
 500 g lamb fillet, diced
 1 onion, chopped
 mild curry paste
 1 ½ cups Massel beef stock or water
 1 potato, peeled, cut into cubes
 1 carrot, peeled, chopped
 200 ml coconut milk
 · Coriander leaves, to garnish
 · Steamed brown rice, to serve

Directions

1

Heat the oil in a large saucepan over high heat, then add the lamb and let it turn brown in batches. Remove the meat and set aside. Reduce the heat to medium, add onion, garlic and ginger to the pan and cook, stirring, for about five-six minutes. Add the curry paste and cook, stirring, for two minutes. Return lamb to the pan, then add the beef stock and bring it to boil. Reduce the heat and simmer for 30 minutes. Add the potato, carrot, peas and coconut milk and cook for a further 25 minutes. Garnish the dish with fresh coriander leaves and serve piping hot with rice.

Lamb Curry

Leave a Reply

Your email address will not be published.