Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, lamb and vegetable curry. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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. Try our easy to follow lamb & vegetable curry recipe.
Lamb and vegetable curry is one of the most favored of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are nice and they look fantastic. Lamb and vegetable curry is something which I have loved my whole life.
To begin with this recipe, we must prepare a few ingredients. You can cook lamb and vegetable curry using 26 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Lamb and vegetable curry:
- Get diced lamb
- Get ghee or butter
- Get olive oil
- Take fennel bulb
- Prepare large yellow onion
- Take aubergine
- Get courgette
- Make ready medium sized mushrooms
- Make ready green chillis
- Take fresh ginger
- Prepare large sweet pointed pepper
- Get limes
- Get coconut milk
- Get whole coriander
- Take ground coriander
- Take cumin seeds
- Take ground turmeric
- Make ready piece cinnamon bark
- Prepare green cardamom
- Get coarse sea salt
- Make ready cayenne pepper
- Take bay leaves
- Make ready whole black pepper
- Take spinach leaves
- Take mustard seeds
- Take ground nutmeg
View top rated Lamb and vegetable curry recipes with ratings and reviews. This lamb curry is both big on flavour and really easy to make. Once you've tried it, you'll never look back. Vegetables carrot potato chayote aubergine lamp onion tomato chilli chilli powder turmeric powder coriander powder pepper powder cumin powder toor dal.
Steps to make Lamb and vegetable curry:
- 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
Try this Lamb do piaza, chicken makhani and yarra vegetable curry recipe by Chef Dominic. This recipe is from the show Come Dine With Me Australia. Boneless lamb shoulder works best for lamb curry, or chopped lamb stew meat. This rich Indian curry is low in fat but has loads of spicy flavour. · An easy and tasty lamb curry recipe with cauliflower and coconut from Curtis Stone. Serve with warm Naan bread for a hearty dinner that's mild enough for the whole family.
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