Minced Lamb Curry
Submitted by dianagriffiths on November 27, 2008.
- Main Ingredient: Lamb and Mutton
- Preparation: Crock Pot and Slow Cooker
- Course: Curries
- Cuisine: Indian
- Occasion: Dinner
- Source:
http://www.salamandercookshop.com/blog/2008/11/minced-lamb-curry/
- Preparation Time: 30 minutes
- Cooking Time: 30 minutes
- Yield:
Description
This is a quick and easy curry which makes an ideal midweek family meal.
Minced Lamb Curry ingredients
- 1 T sunflower or vegetable oil
- 1 onion, cut into thin wedges
- 1 garlic clove, crushed
- 1 large potato, halved lengthways and cut into slices crossways
- 450 g minced lamb
- 4 T mild curry paste
- 1 T sweet chutney, such as peach or mango
- 1 T Tomato puree
- 100 g Frozen peas
- 350 g long grain rice, boiled to serve
- 150 ml water
Cooking Minced Lamb Curry
Heat the oil in a pan, then fry the onion and garlic until they start to turn golden. Add the potato and fry for a further 3 or 4 minutes.
Add the mince to the pan and stir until it loses its pink colour, then stir in the curry paste, chutney, tomato puree and 150ml water. Simmeri for approximately 15 minutes until the potatoes are almost tender. Add the peas, cook for a further 5 minutes and serve with plain boiled rice.
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