Mushroom and lamb curry

Mushroom SA
Prep: 15 mins, Cooking: 1 hr

By Food24 June 29 2015
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Ingredients (17)

5 ml vegetable oil
1 onion — large, chopped
2 garlic — cloves, crushed
15 ml coriander — ground
10 ml cumin — ground
5 ml cinnamon — ground
2.5 ml chillies — powder
450 g lamb — diced
400 g tinned tomatoes — diced
250 ml stock
450 ml button mushrooms — quartered
3 ml salt
2 ml freshly ground black pepper
3 ml brown sugar
rice — basmati, steamed to serve
2 fresh coriander — handful
Greek yoghurt — to serve
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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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