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  • 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


  • 1.

    Coat lamb cubes with curry powder

  • 2.

    In a hot fry pan, splash oil, seal the cubed lamb until lightly browned

  • 3.

    Toss in the onion, garlic, celery, potatoes, carrots, capsicums and fry till vegies are softened.

  • 4.

    Add the coconut cream to the pan, pour over water and bring to a boil then turn down to simmer and for one hour.

  • 5.

    After one hour slide in the tomatoes, bring curry back to a boil then stir in coriander leaves and serve on steamed rice


For more information and recipes from this series, click on the following link

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