Nogluten Recipes

Lamb And Vegetable Curry Recipe

Lamb and vegetable curry Recipe
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Category : Dinner
Cooking Time : 120 minutes
Serving : 4
Print Recipe

Prepare the ingredients before making Lamb and vegetable curry in your home. Then, follow these steps below to serve Lamb and vegetable curry for your family or friends.

Ingredients: Lamb and vegetable curry

  • 1.25 kg diced lamb
  • 50 g ghee or butter
  • 50 ml olive oil
  • 1 fennel bulb
  • 1 large yellow onion
  • 1 aubergine
  • 1 courgette
  • 6 medium sized mushrooms
  • 5 green chillis
  • 2.5 cm fresh ginger
  • 1 large sweet pointed pepper
  • 3 limes
  • 1 can coconut milk
  • 1 tbs whole coriander
  • 1 tbs ground coriander
  • 1 tbs cumin seeds
  • 1 tbs ground turmeric
  • 2 cm piece cinnamon bark
  • 7 green cardamom
  • 1 tsp coarse sea salt
  • 1 tsp cayenne pepper
  • 3 bay leaves
  • 1 tsp whole black pepper
  • 200 g spinach leaves
  • 1 tsp mustard seeds
  • 1 tsp ground nutmeg

How to Make Lamb and vegetable curry

If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Lamb and vegetable curry in your home by yourself.

    Step 1
  • 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.
  • Step 2
  • Add the onions and sautee lightly until they go transparent.
  • Step 3
  • 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.
  • Step 4
  • Finely chop the chillis, ginger and garlic.
  • Step 5
  • 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.
  • Step 6
  • Roughly break up the mushrooms into large chunks and add to the curry.
  • Step 7
  • Add the other chopped veg and pour in a can of coconut milk.
  • Step 8
  • 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.
  • Step 9
  • 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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