Indian Lamb And Vegetable Curry

Family-friendly curries dont get better than this one - made with succulent lamb and mixed winter vegetables its a well rounded meal for cooler months.

The ingredient of Indian Lamb And Vegetable Curry

• 2 tablespoons plain flour
• salt freshly ground black pepper
• 750g lamb forequarter chops fat trimmed cut into 2cm pieces bones discarded
• 2 tablespoons olive oil
• 1 brown onion chopped
• 2 garlic cloves crushed
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 1 2 teaspoon ground cardamom
• 1 4 1 2 teaspoon ground chilli
• 375ml 1 1 2 cups massel beef stock
• 400g orange sweet potato kumara peeled cut into 2cm pieces
• 2 carrots peeled cut into 2cm pieces
• 2 turnips peeled cut into 2cm pieces
• 400g 2 cups basmati rice
• 1 3 cup chopped fresh coriander leaves and stems

The Instruction of indian lamb and vegetable curry

• combine flour salt and pepper on a plate add lamb toss and shake off excess heat oil in a large saucepan over medium high heat add a third of lamb and cook tossing often for 3 minutes or until browned transfer to a plate repeat with the remaining lamb in 2 batches
• add onion and garlic to pan and cook uncovered over medium low heat stirring occasionally for 5 minutes or until the onion is soft add the spices and cook stirring for 30 seconds or until aromatic
• add the stock sweet potato carrots and turnips and stir well cover and bring to the boil over high heat reduce heat to medium low and cook covered stirring occasionally for 15 minutes or until just tender
• meanwhile cook the rice following packet directions until tender
• add lamb and any juices to pan and cook uncovered for 2 minutes or until lamb is just cooked taste and adjust seasoning if necessary stir in fresh coriander serve immediately with the rice

Nutritions of Indian Lamb And Vegetable Curry

calories: 954 088 calories
calories: 41 grams fat
calories: n a
calories: 104 grams carbohydrates
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calories: 38 grams protein
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calories: 469 3 milligrams sodium
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