Lamb Curry
Recipe by James Reeson from Alive and Cooking
Ingredients
- 1 kg lamb leg cubed
- 1 brown onion chopped
- 1 stick of celery finely diced
- 3 medium potatoes peeled and cubed
- 2 carrots, cubed
- 1 green capsicum cubed
- 2 tsp crushed garlic
- 2 tbsp curry powder
- 800ml-1 litre litres of water
- 1 can coconut cream
- 4 chopped tomatoes
- 1/2 Cup coriander leaves
- Extra light olive oil
Method
- Coat lamb cubes with curry powder
- In a hot fry pan, splash oil, seal the cubed lamb until lightly browned
- Toss in the onion, garlic, celery, potatoes, carrots, capsicums and fry till vegies are softened.
- Add the coconut cream to the pan, pour over water and bring to a boil then turn down to simmer and for one hour.
- After one hour slide in the tomatoes, bring curry back to a boil then stir in coriander leaves and serve on steamed rice
Notes & Tips
For more information and recipes from this series, click on the following link www.aliveandcooking.com.au
