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.
#mushroomsforsupper #easycookingeasyeating #mushroomswitheverything #mushroomrecipeideas #weekendfoods #supernutrition #comfortfoodshortcut #classiccomfortfood #winter2019 #travelwithyourtongue #flexitariandiet #umami #blendability #lambcurryrecipe
Fragrant Mushroom and Lamb Curry
Serves 4-6
Ingredients
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
Method
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.