Hurry Curry Recipe
Ingredients
| 2 teaspoons polyunsaturated vegetable oil | ||
| 500 g/1 lb lamb, trimmed of visible fat and cut into strips | ||
| 1/2 small cauliflower, broken into florets | ||
| 2 onions, cut into eighths | ||
| Pepper red | 1 To taste, cubed | |
| Garlic | 2 Clove (5gm), crushed | |
| Curry powder | 1 Tablespoon | |
| Ground cumin | 1 Teaspoon | |
| Turmeric | 1 Teaspoon | |
| 60 g/2 oz frozen peas | ||
| Sultanas | 3 Tablespoon | |
| 1 cup / 250 ml/8 fl oz chicken stock | ||
| 2 teaspoons cornflour blended with 2 tablespoons water | ||
| 1 cup / 200 g/6 1/2 oz low-fat natural yogurt | ||
| Garam masala | 1 Teaspoon | |
Directions
1. Heat oil in a frying pan or wok over a medium heat, add lamb and stir-fry for 3-4 minutes or until meat just changes colour. Remove from pan and set aside.
2. Add cauliflower, onions, red pepper, garlic, curry powder, cumin and turmeric to pan and stir-fry for 5 minutes. Return lamb to pan, stir in peas, sultanas, stock and cornflour mixture and cook, stirring, until curry boils and thickens. Stir in yogurt and garam masala and heat gently without boiling.
2. Add cauliflower, onions, red pepper, garlic, curry powder, cumin and turmeric to pan and stir-fry for 5 minutes. Return lamb to pan, stir in peas, sultanas, stock and cornflour mixture and cook, stirring, until curry boils and thickens. Stir in yogurt and garam masala and heat gently without boiling.
Chef
