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Before you jump to Lamb and vegetable curry recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Day-To-Day Life.
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Hence, it should be somewhat obvious that it’s not hard to add healthy eating to your everyday life.
We hope you got benefit from reading it, now let’s go back to lamb and vegetable curry recipe. You can cook lamb and vegetable curry using 26 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Lamb and vegetable curry:
- Get 1.25 kg diced lamb
- Use 50 g ghee or butter
- You need 50 ml olive oil
- Provide 1 fennel bulb
- Provide 1 large yellow onion
- Prepare 1 aubergine
- You need 1 courgette
- You need 6 medium sized mushrooms
- Take 5 green chillis
- Take 2.5 cm fresh ginger
- Get 1 large sweet pointed pepper
- Provide 3 limes
- Take 1 can coconut milk
- Prepare 1 tbs whole coriander
- Get 1 tbs ground coriander
- You need 1 tbs cumin seeds
- Take 1 tbs ground turmeric
- Prepare 2 cm piece cinnamon bark
- Use 7 green cardamom
- Prepare 1 tsp coarse sea salt
- Get 1 tsp cayenne pepper
- Prepare 3 bay leaves
- You need 1 tsp whole black pepper
- Take 200 g spinach leaves
- Get 1 tsp mustard seeds
- Take 1 tsp ground nutmeg
Steps to make Lamb and vegetable curry:
- Chop the onion moderately finely. Place the ghee (or butter) and the olive oil in a large pan and melt it together. When it just begins to sizzle a little add the dry spices and the bay leaves and stir for 30 seconds or so. - - Add the onions and sautee lightly until they go transparent.
- Meanwhile get a heavy bottomed frying pan or dutch oven very hot and sear the lamb quickly on all sides in batches to a nice brown and add to the onion and spice mix.
- Finely chop the chillis, ginger and garlic. - - Stir the meat and onion over a medium heat for a minute or so and add the finely chopped fennel, the chilis, the ginger and garlic. Stir well and add the juice of 3 limes.
- Roughly break up the mushrooms into large chunks and add to the curry.
- Add the other chopped veg and pour in a can of coconut milk.
- Top up with water and simmer for 45 mins, stirring occasionally. - In the last few minutes of cooking put in the spinach a handful at a time and incorporate into the curry.
- Simmer for a minute until the spinach softens and serve with soured cream, fresh coriander leaves, boiled rice and indian chutneys
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