vegetable lamb curry
Recipes
Lamb
vegetable lamb curry
Add other vegetables such as pumpkin, green beans, cauliflower or your choice of leafy greens to the curry.
Ingredients
- 600g lean diced lamb
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 1 red onion, thinly sliced
- 2 tbsp mild curry powder
- 350g sweet potatoes, peeled, cut into 3cm pieces
- 2 x 400g cans diced tomatoes
- 2 zucchini, diced into 2cm pieces
- 1 bunch broccolini, cut into 3cm pieces
- 100g baby spinach leaves, to serve
- basmati rice, yogurt, coriander leaves, lime wedges, to serve
Directions
- Heat oil in a large saucepan over medium-high heat. Cook lamb, garlic and onion for 4-5 minutes or until lamb is browned. Add curry powder and cook stirring for 1 minute. Add potatoes and stir well to coat.
- Stir in tomatoes and ¼ cup water and bring to the boil. Reduce heat to medium-low, cover and simmer for 40-45 minutes or until lamb and potatoes are tender. Add zucchini for last 10 minutes of cooking time and broccolini for last 5 minutes of cooking time. Remove from heat and season.
- Serve lamb curry with baby spinach, rice, yoghurt, coriander and lime wedges.
