Fast Lamb Curry
|Coconut milk||8 Fluid Ounce (1 Cup / 250 Milliliter)|
|Beef stock||4 Fluid Ounce (1/2 Cup / 125 Milliliter)|
|Vegetable oil||2 Teaspoon|
|Curry paste||1 Tablespoon|
|Ground cumin||1 Teaspoon|
|Lean lamb fillet||1 Pound, cut into strips (500 Grams)|
|Red pepper||1 , cut into strips (Capsicum)|
|Courgettes||2 , sliced (Zucchini)|
|Broccoli florets||8 Ounce (250 Grams)|
|Cauliflower||8 Ounce, broken into small florets (250 Grams)|
1. Heat oil in a wok or frying pan over a medium heat, add curry paste and cumin and cook, stirring, for 1 minute. Add lamb and stir-fry for 3 minutes or until lamb changes colour and is tender. Remove lamb mixture from pan and set aside.
2. Add red pepper (capsicum), zucchini (courgettes), broccoli and cauliflower to pan and stir-fry for 2 minutes. Stir in coconut milk and stock, bring to simmering and simmer for 4 minutes. Return lamb to pan and cook for 2 minutes longer or until heated through.