Mushroom and lamb fragrant curry

This is the healthier option with mushrooms, here are the ingredients for the Lamb fragrant curry without mushrooms:


5ml vegetable oil 
1 large onion, chopped 
2 cloves garlic, crushed
15ml ground coriander 
10ml ground cumin 
5ml ground cinnamon 
2.5ml chilli powder 
800g diced lamb 
400g can diced tomatoes 
250ml stock
10ml salt
2ml pepper


For 5

You will need...

  • 5 ml Vegetable oil
  • 1 Large onion, chopped
  • 2 Cloves garlic, crushed
  • 15 ml Ground coriander
  • 10 ml Ground cumin
  • 5 ml Ground cinnamon
  • 2.5 ml Chilli powder
  • 450 g Diced lamb
  • 400 can(s) Diced tomatoes
  • 250 ml Stock
  • 450 g Button mushrooms, quartered
  • 3 ml Salt
  • 2 ml Pepper
  • 3 ml Brown sugar
  • Steamed basmati Rice, to serve
  • 2 hanful(s) Coriander leaves
  • Greek yoghurt to serve

Mushroom and lamb fragrant curry Method

    1. Heat oil in a large saucepan. Add onions and sauté until golden brown. Stir in spices and garlic 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 to 50 minutes or until the lamb is tender.
    3. Add the mushrooms and cook for a further 15 minutes until the mushrooms are tender. Season with salt, pepper and sugar. Sprinkle with coriander. Serve with the steamed rice and yoghurt.
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