Name: Lamb and potato curry
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 2 tablespoon vegetable or peanut oil; 600 gram lamb shoulder steaks; 1 large brown onion, cut into thin wedges; 4 uniformly sized chat (baby) potatoes, cut in half; 350 gram kumara, cut into 3cm pieces; 1 1/2 tablespoon mild curry powder; 2 cloves garlic, crushed; 1 cup chicken stock; 1 cup coconut milk; 200 gram green beans, trimmed, cut into 3cm pieces diagonally; 1 cup frozen peas; 1/2 cup chopped coriander; 2 tablespoon flaked almonds, toasted

Ingredients

2 tablespoon vegetable or peanut oil

600 gram lamb shoulder steaks

1 large brown onion, cut into thin wedges

4 uniformly sized chat (baby) potatoes, cut in half

350 gram kumara, cut into 3cm pieces

1 1/2 tablespoon mild curry powder

2 cloves garlic, crushed

1 cup chicken stock

1 cup coconut milk

200 gram green beans, trimmed, cut into 3cm pieces diagonally

1 cup frozen peas

1/2 cup chopped coriander

2 tablespoon flaked almonds, toasted

Method

1.Heat oil in a large frying pan over moderate heat. Cook lamb, in batches, for 1-2 minutes or until seared. Transfer to a heatproof bowl. Add onion, potato and kumara to pan; cook and stir for 4-5 minutes or until golden brown. Add curry powder and garlic; cook and stir for 1 minute or until fragrant.

2.Return lamb to pan. Add stock. Bring to the boil. Reduce heat. Simmer, covered, for 15 minutes.

3.Stir in milk and beans; simmer curry, uncovered, for 15 minutes, adding peas during last 3 minutes. Remove from heat. Season with salt. Stir in half the coriander. Sprinkle with almonds and remaining chopped coriander. Serve with rice and yoghurt.

Add some mustard powder with the curry powder. You can replace curry powder with curry paste. Use a rogan josh paste. You’ll need about 1/3 cup.
Note

Woman's Weekly Food

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Ingredients

Method

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