Recipe: Tasty Lamb and vegetable curry

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We hope you got insight from reading it, now let’s go back to lamb and vegetable curry recipe. To make lamb and vegetable curry you need 26 ingredients and 7 steps. Here is how you do it.

The ingredients needed to make Lamb and vegetable curry:

  1. Use 1.25 kg of diced lamb.
  2. Take 50 g of ghee or butter.
  3. Provide 50 ml of olive oil.
  4. Use 1 of fennel bulb.
  5. Use 1 of large yellow onion.
  6. You need 1 of aubergine.
  7. You need 1 of courgette.
  8. You need 6 of medium sized mushrooms.
  9. Prepare 5 of green chillis.
  10. Get 2.5 cm of fresh ginger.
  11. Use 1 of large sweet pointed pepper.
  12. Take 3 of limes.
  13. Take 1 can of coconut milk.
  14. Take 1 tbs of whole coriander.
  15. Get 1 tbs of ground coriander.
  16. Take 1 tbs of cumin seeds.
  17. Provide 1 tbs of ground turmeric.
  18. You need 2 cm of piece cinnamon bark.
  19. You need 7 of green cardamom.
  20. Take 1 tsp of coarse sea salt.
  21. You need 1 tsp of cayenne pepper.
  22. Provide 3 of bay leaves.
  23. You need 1 tsp of whole black pepper.
  24. Take 200 g of spinach leaves.
  25. Prepare 1 tsp of mustard seeds.
  26. You need 1 tsp of ground nutmeg.

Steps 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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