Mushroom and lamb curry
Serves 4
A delicious curry for cooler days
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Total Time
1 hr
Total Time
1 hr
Ingredients
  1. 5 ml vegetable oil
  2. 1 large onion, chopped
  3. 2 cloves garlic, crushed
  4. 15 ml ground coriander
  5. 10 ml ground cumin
  6. 5 ml ground cinnamon
  7. 2.5 ml chilli powder
  8. 450 g diced lamb
  9. 400 g can diced tomatoes
  10. 250 ml stock
  11. 450 ml button mushrooms, quartered
  12. 3 ml salt
  13. 2 ml pepper
  14. 3 ml brown sugar
  15. steamed basmati Rice, to serve
  16. 2 handfuls coriander leaves
  17. Greek yoghurt to serve
Instructions
  1. Heat oil in a large saucepan.
  2. Add onions and sauté until golden brown.
  3. Stir in spices and garlic and sauté until fragrant.
  4. Add lamb and cook, tossing, for 3 minutes or until sealed.
  5. Add tomatoes and stock.
  6. Simmer partially covered for 40 to 50 minutes or until the lamb is tender.
  7. Add the mushrooms and cook for a further 15 minutes until the mushrooms are tender.
  8. Season with salt, pepper and sugar.
  9. Sprinkle with coriander.
  10. Serve with the steamed rice and yogurt.
Notes
  1. Tip: depending on your preference either double or halve the amount of chili.
Adapted from Food 24
Adapted from Food 24
Uitkyk https://uitkykvleismark.co.za/