Food & Wine

Lamb and Mushroom Curry

Lamb and Mushroom Curry

A beautiful curry for dinner anyone?

5 ml Vegetable oil
1 Large onion, chopped
2 Cloves garlic, crushed
15 ml Ground coriander
10 ml Ground cumin
5 ml Ground cinnamon
2.5 ml Chilli powder
450 g Diced lamb
400 g canned Diced tomatoes
250 ml Stock
450 g Button mushrooms, quartered
3 ml Salt
2 ml Pepper
3 ml Brown sugar
Steamed basmati rice, to serve
2 hanfuls Coriander leaves
Greek yoghurt to serve
Mushroom and lamb
Heat oil in a large saucepan. Add onions and sauté until golden brown. Stir in spices and garlic and sauté until fragrant.
Add lamb and cook, tossing, for 3 minutes or until sealed. Add tomatoes and stock. Simmer partially covered for 40 to 50 minutes or until the lamb is tender.
Add the mushrooms and cook for a further 15 minutes until the mushrooms are tender. Season with salt, pepper and sugar. Sprinkle with coriander. Serve with the steamed rice and yoghurt.

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