Simple lamb curry recipe

Ready in 45 minutes, this authentic lamb curry makes a quick and easy weeknight meal the whole family will love.

15m prep
30m cook
4 servings

13 Ingredients

• 30ml (1 1/2) tbsp vegetable oil

• 600g diced lamb fillet, trimmed

• 1 onion, thinly sliced

• 1 tbsp massaman curry paste (or 2 tbsp if you like it hot)

• 2 kaffir lime leaves

• 250ml (1 cup) Massel beef stock

• 150ml coconut cream

• 2 tsp fish sauce

• 1 carrot, peeled, chopped

• 2 Pontiac potatoes or Desiree potatoes, peeled, cut into chunks

• 1 cup fresh peas or frozen peas

• 2 tbsp chopped coriander

• Steamed jasmine rice, to serve

2 Method / Steps

Step 1

Heat 1 tablespoon oil in a pan over high heat and brown the meat in batches, then set aside. Heat the remaining oil in a pan, add the onion and cook over low heat for 5 minutes or until softened. Add curry paste and lime leaves, and cook for 30 seconds. Stir in the stock, coconut cream, fish sauce, potato and carrot. Add 1 cup of water. Bring to the boil, then reduce heat to low, cover and simmer for 10 minutes.

Step 2

Add the meat and cook, uncovered, for a further 10 minutes. Stir in the peas and half the coriander and set aside for 2 minutes. Serve with jasmine rice and garnish with the remaining coriander.

source – cooking365.co.za