spicy lamb and vegetable stew
How to make spicy lamb and vegetable stew recipe
Serves 4
Total cooking time 30 minutes
Ingredients:
1 tablespoon sunflower oil
600 g (1 lb 5 oz) lamb neck fillet, cut into 2 cm (¾ inch) cubes
1 onion, chopped
1 garlic clove, crushed
1 teaspoon peeled and grated fresh root ginger
2 tablespoons medium curry paste
1 large potato, peeled and cut into 2 cm (¾ inch) cubes
1 large carrot, peeled and cut into 2 cm (¾ inch) cubes
400 ml (14 fl oz) hot lamb stock
200 ml (7 fl oz) coconut milk
200 g (7 oz) frozen peas
handful of chopped fresh coriander, to garnish
steamed rice, to serve (optional)
Method:
Heat the oil in a large heavy-based saucepan, add the lamb, onion, garlic and ginger and cook over a high heat for 3–4 minutes, stirring frequently, until the lamb is browned and the onion is softened. Reduce the heat to medium, add the curry paste and cook, stirring, for a further 1–2 minutes.
Stir in the potato, carrot, stock and coconut milk and bring to the boil. Cook, uncovered, for 15–20 minutes or until the lamb and vegetables are tender. Stir in the peas 3 minutes before the end of the cooking time.
Ladle into bowls, scatter with the coriander and serve with steamed rice, if liked.
For spicy lamb & vegetable curry, heat 2 tablespoons sunflower oil in a large wok or frying pan until hot. Add 1 chopped onion, 2 chopped garlic cloves and 1 teaspoon peeled and grated fresh root ginger and stir-fry over a high heat for 1–2 minutes, then add 600 g (1 lb 5 oz) minced lamb, 3 tablespoons medium curry paste, 200 g (7 oz) each peeled potatoes and carrots, cut into 1 cm (½ inch) cubes, and stir-fry for a further 1–2 minutes until the lamb is browned.
Pour in 200 ml (7 fl oz) coconut milk and cook, uncovered, over a medium heat for 10–12 minutes, stirring frequently, until the lamb and vegetables are tender. Season, then serve immediately with steamed rice or crusty bread. Total cooking time 20 minutes.
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| spicy lamb and vegetable stew |
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