#mushroomsforsupper #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #weekendfoods #supernutrition #comfortfoodshortcut #classiccomfortfood #winter2019 #travelwithyourtongue #flexitariandiet #umami #blendability #lambcurryrecipe
Fragrant Mushroom and Lamb Curry
5ml vegetable oil
1 large onion, chopped
2 cloves garlic, crushed
15ml ground coriander
10ml ground cumin
5ml ground cinnamon
2,5ml chilli powder
450g diced lamb
400g can diced tomatoes
450g button mushrooms, quartered
3ml brown sugar
2 handfuls coriander leaves
steamed basmati rice, to serve
Greek yoghurt, to serve
1 Heat oil in a large saucepan. Add onions and sauté until golden brown. Stir in garlic and spices and sauté until fragrant.
2 Add lamb and cook, tossing, for 3 minutes or until sealed. Add tomatoes and stock. Simmer, partially covered, for 40-50 minutes or until the lamb is tender.
3 Add the mushrooms and cook for a further 15 minutes, until the mushrooms are tender.
4 Season with salt, pepper and sugar. Sprinkle with coriander. Serve with the steamed rice and yoghurt.
Cook’s tip: depending on your preference, either double or halve the amount of chilli.