Mushroom and lamb curry

A warming bowl of goodness.
 
recipes, lamb, curry
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Recipe from: 29 June 2015
Preparation time: 15 min
Cooking time: 1h
 
 

Ingredients

 
  • 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
    can diced tomatoes
  • 250
    ml
    stock
  • 450
    ml
    button mushrooms, quartered
  • 3
    ml
    salt
  • 2
    ml
    pepper
  • 3
    ml
    brown sugar
  • steamed basmati Rice, to serve
  • 2
    handfuls coriander leaves
  • Greek yoghurt to serve
 
 

Method

 

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.

Tip: depending on your preference either double or halve the amount of chilli.

Serves: 4-6.

Recipe reprinted with permission of Mushroom SA.
 
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