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Serves 4
Lamb Curry
Method
- Heat oil and brown the lamb, remove from heat and set aside.
- In a non-stick fry pan, fry off curry paste for 1-2 minutes until fragrant.
- Add pumpkin to coat thoroughly with curry paste. Cook for 2 minutes before adding lamb, beef stock, and diced tomatoes. Bring to the boil and simmer for at least 25 minutes or until lamb is tender.
- Add peas, cherry tomatoes and beans and increase heat to simmer for 5 more minutes until beans are tender.
- Serve with basmati rice and garnish with coriander and mint leaves.
Ingredients
- 1 tbsp olive oil
- 300g lean lamb, diced
- ¼ cup Madras curry paste
- 3 cups salt-reduced beef stock
- 1 x 400g tin salt-reduced diced tomatoes
- 750g pumpkin, cubed
- 200g green beans, chopped
- 1 cup frozen peas
- 250g cherry tomatoes, halved
- Fresh picked coriander leaves, to serve
- Fresh picked mint leaves, to serve
- 3 cups cooked basmati rice
Last updated: May 27, 2024 at: 2:04 pm
