Lamb and vegetable curry. Be the first to review this recipe. Put in the rest of your curry paste and then fry off till fragrant and then add the lamb back in and stir well and then add the tomatoes with juices and the stock/water and stir to combine and then add the potatoes and onions and stir to. View top rated Lamb and vegetable curry recipes with ratings and reviews. Try our easy to follow lamb & vegetable curry recipe. Absolutely delicious with the best ingredients from Woolworths.
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Add coconut milk, eggplant, cauliflower, tomatoes to the pan and bring to the boil.
You can have Lamb and vegetable curry using 26 ingredients and 7 steps. Here is how you cook it.
Ingredients of Lamb and vegetable curry
- It's 1.25 kg of diced lamb.
- It's 50 g of ghee or butter.
- It's 50 ml of olive oil.
- You need 1 of fennel bulb.
- You need 1 of large yellow onion.
- Prepare 1 of aubergine.
- You need 1 of courgette.
- You need 6 of medium sized mushrooms.
- You need 5 of green chillis.
- You need 2.5 cm of fresh ginger.
- Prepare 1 of large sweet pointed pepper.
- You need 3 of limes.
- It's 1 can of coconut milk.
- It's 1 tbs of whole coriander.
- You need 1 tbs of ground coriander.
- It's 1 tbs of cumin seeds.
- Prepare 1 tbs of ground turmeric.
- It's 2 cm of piece cinnamon bark.
- Prepare 7 of green cardamom.
- Prepare 1 tsp of coarse sea salt.
- You need 1 tsp of cayenne pepper.
- Prepare 3 of bay leaves.
- You need 1 tsp of whole black pepper.
- Prepare 200 g of spinach leaves.
- Prepare 1 tsp of mustard seeds.
- It's 1 tsp of ground nutmeg.
Simple ingredients for a delicious and healthy Lamb and Vegetable Curry packed with flavour and perfect for your Indian Fakeaway Night. Lamb is my favourite meat to use in a Curry as the meat always stays really tender. I love to pair this curry up with the Sweet Corn Pilau Rice and some mint. Kale Sipi (lamb curry) is one of my all time favourite foods and a real popular dish in Tonga.
Lamb and vegetable curry instructions
- Chop the onion moderately finely. Place the ghee (or butter) and the olive oil in a large pan and melt it together. When it just begins to sizzle a little add the dry spices and the bay leaves and stir for 30 seconds or so. Add the onions and sautee lightly until they go transparent..
- Meanwhile get a heavy bottomed frying pan or dutch oven very hot and sear the lamb quickly on all sides in batches to a nice brown and add to the onion and spice mix..
- Finely chop the chillis, ginger and garlic. Stir the meat and onion over a medium heat for a minute or so and add the finely chopped fennel, the chilis, the ginger and garlic. Stir well and add the juice of 3 limes..
- Roughly break up the mushrooms into large chunks and add to the curry..
- Add the other chopped veg and pour in a can of coconut milk..
- Top up with water and simmer for 45 mins, stirring occasionally. In the last few minutes of cooking put in the spinach a handful at a time and incorporate into the curry..
- Simmer for a minute until the spinach softens and serve with soured cream, fresh coriander leaves, boiled rice and indian chutneys.
Traditionally made with lamb flaps in a spicy 'pacific' A rice dish with vegetables that is full of flavor! There are a few things that my husband is crazy about. Me (duh!) our kids, bikes and. This lamb curry is both big on flavour and really easy to make. Once you've tried it, you'll never look back.