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Mushroom and lamb curry

  • Author: Mushroom SA
  • Total Time: 60

Description

A delicious curry for cooler days


Ingredients

Scale
  • 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

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

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

Nutrition

  • Serving Size: 4
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