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


  • 5
    vegetable oil
  • 1
    large onion, chopped
  • 2
    cloves garlic, crushed
  • 15
    ground coriander
  • 10
    ground cumin
  • 5
    ground cinnamon
  • 2.5
    chilli powder
  • 450
    diced lamb
  • 400
    can diced tomatoes
  • 250
  • 450
    button mushrooms, quartered
  • 3
  • 2
  • 3
    brown sugar
  • steamed basmati Rice, to serve
  • 2
    handfuls coriander leaves
  • Greek yoghurt to serve



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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