Name: Quick lamb curry
Prep time: 10 min
Cook time: 55 min
Total time: 65 min
Yield: 1
Cuisine: asian
Ingredients: 18.40 gm vegetable oil; 500g lamb fillet, diced; 1 onion, chopped; 1 garlic clove, crushed; 1 tsp grated fresh ginger; 56.00 gm korma curry paste (or mild curry paste); 375ml beef stock; 1 large potato, peeled, cut into cubes; 1 large carrot, peeled, chopped; 125.00 ml frozen peas; 200ml Coconut Milk; Coriander leaves, to garnish; Steamed brown rice, to serve

Quick lamb curry

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Prep Time:
10 minutes

Cook Time:
55 minutes

Total Time:
65 minutes

Whip up a speedy lamb curry with this simple recipe.

Ingredients:

500g lamb fillet, diced
1 onion, chopped
1 garlic clove, crushed
1 tsp grated fresh ginger
56.00 gm korma curry paste (or mild curry paste)
375ml beef stock
1 large potato, peeled, cut into cubes
1 large carrot, peeled, chopped
125.00 ml frozen peas
200ml Coconut Milk
Coriander leaves, to garnish
Steamed brown rice, to serve

Instructions:

In a large saucepan over high heat, sear the lamb in batches until browned. Remove and set aside.
Lower the heat to medium and sauté the onion, garlic, and ginger in the pan for 5-6 minutes, stirring occasionally. Then, add the paste and continue to cook and stir for an additional 2-3 minutes.
Place the lamb back in the pan, pour in the stock, and bring it to a boil. Lower the heat and let it simmer for 30 minutes. Stir in the potato, carrot, peas, and coconut milk, then cook for another 25 minutes.
Top off with fresh coriander and enjoy alongside a bed of fluffy rice.

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