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Lamb and vegetable curry
Lamb and vegetable curry

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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 achieve it.

The ingredients needed to make Lamb and vegetable curry:
  1. Prepare 1.25 kg diced lamb
  2. Prepare 50 g ghee or butter
  3. Provide 50 ml olive oil
  4. Prepare 1 fennel bulb
  5. You need 1 large yellow onion
  6. Prepare 1 aubergine
  7. Prepare 1 courgette
  8. Get 6 medium sized mushrooms
  9. Take 5 green chillis
  10. Prepare 2.5 cm fresh ginger
  11. Prepare 1 large sweet pointed pepper
  12. You need 3 limes
  13. Provide 1 can coconut milk
  14. You need 1 tbs whole coriander
  15. You need 1 tbs ground coriander
  16. Take 1 tbs cumin seeds
  17. Get 1 tbs ground turmeric
  18. Take 2 cm piece cinnamon bark
  19. Prepare 7 green cardamom
  20. Use 1 tsp coarse sea salt
  21. Prepare 1 tsp cayenne pepper
  22. Provide 3 bay leaves
  23. You need 1 tsp whole black pepper
  24. Use 200 g spinach leaves
  25. Get 1 tsp mustard seeds
  26. Provide 1 tsp ground nutmeg
Instructions to make Lamb and vegetable curry:
  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. - - Add the onions and sautee lightly until they go transparent.
  2. 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.
  3. 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.
  4. Roughly break up the mushrooms into large chunks and add to the curry.
  5. Add the other chopped veg and pour in a can of coconut milk.
  6. 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.
  7. 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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