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We hope you got insight from reading it, now let’s go back to lamb and vegetable curry recipe. You can cook lamb and vegetable curry using 26 ingredients and 7 steps. Here is how you do it.
The ingredients needed to make Lamb and vegetable curry:
- Provide 1.25 kg diced lamb
- Get 50 g ghee or butter
- Take 50 ml olive oil
- Take 1 fennel bulb
- You need 1 large yellow onion
- Get 1 aubergine
- Use 1 courgette
- Use 6 medium sized mushrooms
- Take 5 green chillis
- Prepare 2.5 cm fresh ginger
- Take 1 large sweet pointed pepper
- Use 3 limes
- Get 1 can coconut milk
- Use 1 tbs whole coriander
- You need 1 tbs ground coriander
- Use 1 tbs cumin seeds
- You need 1 tbs ground turmeric
- Prepare 2 cm piece cinnamon bark
- Provide 7 green cardamom
- Take 1 tsp coarse sea salt
- You need 1 tsp cayenne pepper
- You need 3 bay leaves
- Provide 1 tsp whole black pepper
- Prepare 200 g spinach leaves
- Take 1 tsp mustard seeds
- Prepare 1 tsp ground nutmeg
Instructions to make Lamb and vegetable curry:
- 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.
- 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.
- 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.
- Roughly break up the mushrooms into large chunks and add to the curry.
- Add the other chopped veg and pour in a can of coconut milk.
- 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.
- 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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