Name: Indian lamb curry
Prep time: 15 min
Cook time: 80 min
Total time: 95 min
Yield: 1
Cuisine: indian
Ingredients: 36.80 gm vegetable oil; 2 brown onions, chopped; 2.40 gm salt; 3 tsp ground coriander; 5.00 gm ground cumin; 2.50 gm ground cinnamon; 1/2 tsp chilli powder; 750g diced lamb; 400g can diced tomatoes; 255.00 gm beef stock; 500g sweet potato, peeled and cut into 2.5cm pieces; 200g green beans, sliced diagonally; Steamed Basmati rice, to serve; 62.50 ml coriander leaves

Indian lamb curry

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Prep Time:
15 minutes

Cook Time:
80 minutes

Total Time:
95 minutes

Ingredients:

36.80 gm vegetable oil
2 brown onions, chopped
3 tsp ground coriander
5.00 gm ground cumin
2.50 gm ground cinnamon
1/2 tsp chilli powder
750g diced lamb
255.00 gm beef stock
500g sweet potato, peeled and cut into 2.5cm pieces
200g green beans, sliced diagonally
Steamed Basmati rice, to serve
62.50 ml coriander leaves

Instructions:

In a large saucepan, heat oil over low heat. Add onions and salt and cook, stirring often, until golden brown, about 20-25 minutes. Stir in spices and cook for 1 more minute.
Add the savory lamb and cook it, tossing occasionally, until it's beautifully sealed. Introduce the vibrant tomatoes and stock, allowing them to simmer partially covered for 20 minutes. Then, gracefully add the sweet potato to the mix.
Simmer the lamb until tender, typically 30-40 minutes. Toss in the beans and cook for an additional 6 minutes. Finally, garnish with fresh coriander and serve alongside fluffy rice.

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