This ground lamb curry is made with warming spices like ginger, coriander, cumin, turmeric and peppers add heat and fresh tomatoes add a touch of sweetness. Roasted rainbow potatoes, peas and flavourful curry sauce. Serve with basmati rice or plain naan. at home in 30 minutes. Curries are hands down one of my favorite foods. The warming spices, the creamy coconut milk, and the incredible flavors when they combine with meat and vegetables makes for one of the most satisfying meals in my book.Perfect weeknight curry dinner anyone can simply make at home!
Serves 4 Time 30 minutes
Ingredients:
2 tablespoons extra virgin olive oil
1 pound minced lamb (ground lamb)
1/4 medium onion, chopped
1/4 red bell pepper , chopped
1/4 green bell pepper
jalapeno pepper, chopped
2 cups frozen peas
garlic clove, minced
1-2 roma tomatoes, chopped
4-5 sprigs of fresh thyme
1 pound of roasted rainbow potatoes
1/2 can coconut milk
1-2 tablespoon curry powder
1 teaspoon turmeric powder
1 tablespoon green seasoning
salt and pepper to taste
bouillon cube (chicken or vegetable)
1/3 cup water
tsp of grapeseed or olive oil
red pepper flakes, optional
Directions:
In a large, deep skillet, heat the oil until shimmering. Add the onion, garlic and peppers cook over moderately high heat until barely softened, about 4 minutes. Add the lamb , green seasoning , salt , pepper , tomatoes , curry powder, and turmeric and cook over moderately high heat, breaking it up with a wooden spoon, until it starts to brown, about 10 minutes. Add thyme , bouillon cube , water and cook for 2 minutes. Add the peas, potatoes. Let that simmer for 1-2 minutes. Add coconut milk . Cover and simmer over moderate heat about 15 minutes. Serve over rice.
Comentários