Made in minutes: cold lamb curry recipe.
You might also enjoy our Indian lamb curry recipe, as seen on My Family Feast.
1 tablespoon oil
1 onion, chopped
2 teaspoons curry paste
1 garlic clove, crushed
1 teaspoon grated ginger
400g can diced tomatoes
140ml can coconut cream
2 zucchini, sliced (see tip)
1 carrot, sliced
3 cups (560g) chopped cooked lamb
100g green beans, sliced
Rice, mango chutney and naan to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Heat oil in a large frying pan or saucepan on high. Sauté onion, curry paste, garlic and ginger for 30 seconds, until fragrant.
2. Stir in tomatoes, coconut cream, zucchini and carrot. Bring to boil, reduce heat and simmer for 1 minute. Season to taste.
3. Add lamb and beans. Simmer, stirring, for 2-3 minutes. Serve with rice, mango chutney and naan bread.
Tips: Any vegetables of choice could be used.