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Lamb and vegetable curry
Lamb and vegetable curry
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Create a tantalizing Indian feast with an abundance of aromatic spices and flavorful curries.
Ingredients:
  • 18.40 gm vegetable oil
  • 500g (about 2) Trim Lamb eye of loin (backstraps), cut into 3cm pieces
  • 1 large brown onion, halved, thinly sliced
  • 2 garlic cloves, crushed
  • 3 tsp garam masala
  • 1 tsp bottled chopped red chillies
  • 500ml (2 cups) chicken style liquid stock
  • 1 400g can diced tomatoes
  • 300g piece cauliflower, cut into florets
  • 200g green beans, topped, halved
  • 6 cardamom pods, lightly crushed
  • 1 star anise
  • Steamed Basmati rice, to serve
Instructions:
  • In a large non-stick frying pan over high heat, heat 2 teaspoons of oil. Cook half of the lamb, stirring often, for 2-3 minutes until browned. Transfer to a plate and repeat with the rest of the lamb.
  • Once the heat is lowered to medium, pour in the remaining oil. Toss in the onion and sauté for 3 minutes until soft. Add garlic, garam masala, and chili, stir well for 30 seconds until fragrant.
  • Combine stock, tomatoes, cauliflower, beans, cardamom, and star anise in a pot. Bring to a boil over high heat, then lower to medium heat and simmer uncovered for 10-15 minutes until vegetables are tender.
  • Simmer the lamb in the sauce for 5 minutes until slightly thickened. Avoid boiling to keep the lamb tender. Serve with steamed rice.

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