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Quick Lamb Curry

Updated February 23, 2016
(1 Votes)

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Use leftover lamb for this dish and adjust the spiciness of the sauce with the amount of curry powder.

Freezing Information : freeze for up to 3 months.

Leftovers are delicious cut into smaller pieces and served warm as a baked potato topping.

Makes4 servings

Preparation Time15 min

Preparation Time - Text15 mins

Cooking Time25 min

Cooking Time - Text25

Cooking Methodstewing

CostModerate

Easy

Total Timeunder 1 hour

Make Ahead RecipeYes

One Pot MealYes

OccasionBuffet, Casual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationmain course

Five Ingredients or LessYes

Mealdinner, lunch

Moodstressed

Taste and Texturehot & spicy, meaty, savory

Ingredients

  • 2 green bell peppers, seeded and quartered
  • 1 onion, quartered
  • 3 garlic cloves, sliced
  • One 1 in (2.5cm) piece fresh ginger, peeled and chopped
  • 2 tbsp vegetable oil
  • 1 tbsp black mustard seeds
  • 1 tbsp curry powder
  • One 14.5 oz (411g) can chopped tomatoes
  • ½ cup canned coconut milk
  • 4 cups (bite-sized pieces) cooked lamb
  • 1 cup frozen peas
  • Salt and freshly ground black pepper
  • Chopped cilantro, to garnish

Instructions

Purèe the green peppers, onion, garlic, and ginger with 1 tbsp water in a blender.

Heat 1 tbsp of the oil in a large saucepan over medium-high heat. Add the mustard seeds and cook, stirring frequently, for about 30 seconds, or until they begin to pop. Pour in the onion purèe and cook, stirring often, for about 3 minutes, until the purèe is thick and fairly dry.

Add the remaining 1 tbsp oil and the curry powder and stir for 30 seconds. Stir in the tomatoes with their juice and cook for 1 minute, stirring often, then stir in the coconut milk and mix well.

Add the lamb and peas and return to a boil. Reduce the heat to low and cover. Simmer for about 6 minutes, until the peas are tender. Season with salt and pepper. Garnish with the cilantro and serve hot.

Notes
Freezing Information : freeze for up to 3 months. Leftovers are delicious cut into smaller pieces and served warm as a baked potato topping.

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I had a similar experience to parksloper. If I make this again I'll definitely amp up the spices beyond what the recipe calls for.

I made this yesterday, since we really liked the Navarin Lamb Stew by the same authors. The outcome really depends on the curry powder you use. It's supposed to be a Thai curry, but I used an Indian spice mix. Not a huge deal I think, but the powder I had was spicy without depth of flavor. In the end I added dollops of Thai curry paste to no avail. Strangely flavored without a lot of oomph, even though it sat overnight. Perhaps you'll have more luck than we did!

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