Fast Lamb Curry Recipe
Ingredients
| Vegetable oil | 2 Teaspoon | |
| Curry paste | 1 Tablespoon | |
| Ground cumin | 1 Teaspoon | |
| 500 g / 1 lb lean lamb fillets, cut into strips | ||
| Pepper red | 1 To taste, cut into strips | |
| 2 zucchini (courgettes), sliced | ||
| 250 g / 8 oz broccoli florets | ||
| 250 g / 8 oz cauliflower, broken into small florets | ||
| 1 cup / 250 mL / 8 fl oz coconut milk | ||
| 1/2 cup / 125 mL / 4 fl oz beef stock | ||
Directions
1. Heat oil in a wok or frying pan over a medium heat, add curry paste and cumin and cook, stirring, for 1 minute. Add lamb and stir-fry for 3 minutes or until lamb changes colour and is tender. Remove lamb mixture from pan and set aside.
2. Add red pepper (capsicum), zucchini (courgettes), broccoli and cauliflower to pan and stir-fry for 2 minutes. Stir in coconut milk and stock, bring to simmering and simmer for 4 minutes. Return lamb to pan and cook for 2 minutes longer or until heated through.
2. Add red pepper (capsicum), zucchini (courgettes), broccoli and cauliflower to pan and stir-fry for 2 minutes. Stir in coconut milk and stock, bring to simmering and simmer for 4 minutes. Return lamb to pan and cook for 2 minutes longer or until heated through.
Chef
