Make your curry in a hurry with this quick lamb curry recipe.
Ingredients
- 1 tablespoon vegetable oil
- 500g lamb fillet, diced
- 1 onion, chopped
- 1 garlic clove, crushed
- 1 teaspoon grated fresh ginger
- 2 tablespoons korma curry paste (or mild curry paste)
- 1 1/2 cup (375ml) Massel beef stock or water
- 1 large potato, peeled, cut into cubes
- 1 large carrot, peeled, chopped
- 1/2 cup frozen peas
- 200ml coconut milk
- Coriander leaves, to garnish
- Steamed brown rice, to serve
Method
- Step 1Heat oil in a large saucepan over high heat, add the lamb and brown in batches. Remove and set aside.
- Step 2Reduce heat to medium, add onion, garlic and ginger to pan and cook, stirring, for 5-6 minutes. Add paste and cook, stirring, for 2-3 minutes.
- Step 3Return lamb to pan, add stock and bring to the boil. Reduce heat and simmer for 30 minutes. Add the potato, carrot, peas and coconut milk and cook for a further 25 minutes.
- Step 4Garnish with coriander and serve with rice.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1651 kj
Energy
23g
Fat Total
11g
Saturated Fat
4g
Fibre
32g
Protein
80mg
Cholesterol
850.38mg
Sodium
5g
Carbs (sugar)
12g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little
- Image credit: Steve Brown
- Publication: Taste.com.au
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