Lamb Curry
Lamb curry is a recipe featuring fresh ingredients from the lamb category. Try this and other recipes from Spoonsparrow!
Ingredients
- 400 g lamb meat from the shoulder (without fat and tendons)
- 250 g tomatoes
- 0.5 bunch spring onions
- 1 small red bell pepper
- 2 red chilies
- 1 onion
- 1 Garlic clove
- 200 g okra pods
- 2 tbsp sesame oil
- 200 g Green beans
- 1 tsp Paprika powder (sweet)
- 1 tsp ground coriander seeds
- 1 tbsp red curry paste
- Salt
- black pepper (freshly ground)
- 200 ml vegetable broth
- 100 g heavy cream
- 1 tbsp lime juice
Instructions
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1.
Cut the meat into about 3 cm cubes.
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2.
Briefly blanch the tomatoes, cool, peel, quarter and seed them.
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3.
Clean and chop the spring onions and bell pepper. Slice chilies lengthwise, deseed, wash and roughly chop.
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4.
Peel and finely mince the onion and garlic.
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5.
Wash, clean and cut okra into 2 cm pieces across.
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6.
Wash green beans, trim ends and cut into 3–4 cm lengths.
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7.
Heat oil in a wok or pot and brown the meat in batches until golden. Add onion and garlic at the end and sauté briefly. Then add tomatoes, spring onions, bell pepper, chilies and beans. Season with coriander, paprika, curry paste, salt and pepper; pour in vegetable broth. Simmer covered for 12–15 minutes over medium heat. Stir in okra and cream, then continue simmering uncovered for another 6–8 minutes. Adjust seasoning with salt, pepper and lime juice. Serve with rice.
