Mid-winter! Nothing like a hot curry to beat back the cold bite in the air. We’re thinking a big pot of Fragrant Mushroom and Lamb Curry. Makes you hungry and happy just thinking about it.

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Fragrant Mushroom and Lamb Curry

Serves 4-6



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

250ml stock

450g button mushrooms, quartered

3ml salt

2ml pepper

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.