Lamb curry

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4 servings
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Lamb

By Food24 November 03 2009
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Ingredients (12)

175.00 g lamb — cubed
salt and freshly ground black pepper — to taste
oil — for frying
1.00 onion — finely chopped
1.00 garlic — cloves, crushed
2.00 celery stalks — sliced
5.00 ml curry powder — mild
100.00 g tomatoes — peeled and diced
450.00 ml stock — chicken
75.00 g bran flakes
15.00 ml lemon juice
15.00 ml yoghurt — plain
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Method:

Season the cubed lamb with salt and pepper and fry in a little oil until soft. Remove from the pan and set aside.
Sauté the onion, garlic and celery until soft.
Add the curry powder and stir-fry for another minute.
Add the tomatoes, stock and bran buds.
Simmer to form a thick sauce.
Add the remaining ingredients and mix lightly.
Serve with rice.



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