Rich and Deep Lamb Curry

You could enjoy this with cous cous to make it more exotic!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)
Serves 2 Prep: 10 min Cook: 40 min

Ingredients

Leg of lamb 500g
Tinned tomatoes 1 (400g)
Onions (large) 2
Ginger 30g
Garlic 1 clove
Vegetable oil 3 tbsp
Chicken stock 400ml
Spices
Curry powder 2 tbsp
Garam masala 1 tbsp
Coriander powder 1/2 tbsp
Paprika 2 tbsp
Salt 1 tsp
Pepper a little
Cornflour 1 tbsp

Method

1
Cut the lamb into bitesize pieces. Finely slice the onions and finely chop the ginger and garlic.
2
Put the oil into a heavy pan and put on low heat.
3
Fry the ginger and garlic for 1 minute before adding the onions and lamb pieces.
4
Fry Step 3 for 5 minutes until the meat changes colour.
5
Add the curry powder and coriander powder and fry further. Add the tomatoes and stock and turn up to high heat.
6
Once it boils, turn down to low and add the paprika. Simmer for 30 minutes until the meat softens. Add the garam masala just at the end.
7
Add the cornflour mixed in water and thicken the sauce. Serve with cous cous or rice.

Tips & Note

●500g is about a half leg of lamb.
●Use as much or as little curry powder as you like.

Rich and Deep Lamb Curry

You could enjoy this with cous cous to make it more exotic!

Recipe By: Mizue (https://cookbuzz.com/kitchen/32)

Serves 2

Prep: 10 min

Cook: 40 min

Ingredients

Leg of lamb 500g
Tinned tomatoes 1 (400g)
Onions (large) 2
Ginger 30g
Garlic 1 clove
Vegetable oil 3 tbsp
Chicken stock 400ml
Spices
Curry powder 2 tbsp
Garam masala 1 tbsp
Coriander powder 1/2 tbsp
Paprika 2 tbsp
Salt 1 tsp
Pepper a little
Cornflour 1 tbsp

Rich and Deep Lamb Curry

Recipe ID :1308 Posted on 08 DEC 2015

Serves 2

Prep 10min
Cook 40min
views 1,463
printed 39

saved 1

You could enjoy this with cous cous to make it more exotic!

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Ingredients

Print Ingredients Email Ingredients
500g
1 (400g)
2
30g
1 clove
3 tbsp
400ml
2 tbsp
1 tbsp
1/2 tbsp
2 tbsp
1 tsp
a little
1 tbsp

Method

Prep
10min
Cook
40min
1
Cut the lamb into bitesize pieces. Finely slice the onions and finely chop the ginger and garlic.
2
Put the oil into a heavy pan and put on low heat.
3
Fry the ginger and garlic for 1 minute before adding the onions and lamb pieces.
4
Fry Step 3 for 5 minutes until the meat changes colour.
5
Add the curry powder and coriander powder and fry further. Add the tomatoes and stock and turn up to high heat.
6
Once it boils, turn down to low and add the paprika. Simmer for 30 minutes until the meat softens. Add the garam masala just at the end.
7
Add the cornflour mixed in water and thicken the sauce. Serve with cous cous or rice.

Tips & Note

●500g is about a half leg of lamb.
●Use as much or as little curry powder as you like.

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Mizue
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