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Hurry Curry

Diet.Chef's picture
Ingredients
  Polyunsaturated vegetable oil 2 Teaspoon
  Lamb 1 Pound, trimmed of visible fat and cut into strips (500 Gram)
  Cauliflower 1⁄2 Small, broken into florets
  Onions 2 , cut into eighths
  Red pepper 1 , cubed
  Garlic 2 Clove (10 gm), crushed
  Curry powder 1 Tablespoon
  Ground cumin 1 Teaspoon
  Ground turmeric 1 Teaspoon
  Frozen peas 2 Ounce (60 Gram)
  Sultanas 3 Tablespoon
  Chicken stock 8 Fluid Ounce (1 Cup / 250 Milliliter)
  Cornflour 2 Teaspoon, blended with 2 tablespoons water
  Water 2 Tablespoon
  Low fat natural yogurt 6 1⁄2 Ounce (1 Cup / 200 Gram)
  Garam masala 1 Teaspoon
Directions

1. Heat oil in a frying pan or wok over a medium heat, add lamb and stir-fry for 3-4 minutes or until meat just changes colour. Remove from pan and set aside.
2. Add cauliflower, onions, red pepper, garlic, curry powder, cumin and turmeric to pan and stir-fry for 5 minutes. Return lamb to pan, stir in peas, sultanas, stock and cornflour mixture and cook, stirring, until curry boils and thickens. Stir in yogurt and garam masala and heat gently without boiling.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Method: 
Saute
Dish: 
Curry
Ingredient: 
Lamb
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
30 Minutes
Servings: 
6

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