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Indian lamb and vegetable curry
Indian lamb and vegetable curry
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Delicious lamb curry with hearty winter veggies for a comforting family meal. Perfect for chilly nights.
Ingredients:
  • 40.00 ml plain flour
  • Salt & freshly ground black pepper
  • 750g lamb forequarter chops, fat trimmed, cut into 2cm pieces, bones discarded
  • 1 brown onion, chopped
  • 2 tsp ground coriander
  • 5.00 gm ground cumin
  • 1/2 tsp ground cardamom
  • 1/4-1/2 tsp ground chilli
  • 375ml (1 1/2 cups) beef stock
  • 400g orange sweet potato (kumara), peeled, cut into 2cm pieces
  • 2 carrots, peeled, cut into 2cm pieces
  • 2 turnips, peeled, cut into 2cm pieces
  • 400g (2 cups) Basmati rice
  • 82.50 ml chopped fresh coriander leaves and stems
Instructions:
  • Mix together flour, salt, and pepper on a plate. Coat lamb evenly, shaking off any excess. Heat oil in a large saucepan over medium-high heat. Cook one-third of the lamb, stirring occasionally, for 3 minutes or until golden brown. Transfer to a plate. Repeat with the remaining lamb in two separate batches.
  • Saute onion and garlic in a pan over medium-low heat until onion is soft, stirring occasionally for 5 minutes. Stir in spices and cook for 30 seconds until fragrant.
  • Combine the stock, sweet potato, carrots, and turnips in the pot, giving it a good stir. Cover the pot and bring it to a boil over high heat. Lower the heat to medium-low and simmer covered, stirring occasionally, for about 15 minutes until the veggies are just tender.
  • Cook the rice according to the package instructions until it's tender.
  • Place the lamb and any juices into the pan and cook, uncovered, for 2 minutes or until the lamb is perfectly cooked. Taste and adjust seasoning if needed, then stir in fresh coriander. Serve immediately with the rice.

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