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Rich Lamb Curry

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  Thinly sliced onions 10 1⁄2 Ounce
  Red bell peppers 2 Large, rinsed
  Garlic 4 Clove (20 gm), crushed
  Oil 2 Tablespoon
  Plain all purpose flour 3 Tablespoon
  Curry powder 4 Tablespoon
  Powdered thyme 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
  Boneless leg of lamb 2 1⁄2 Pound, cut into 1/2 inch cubes
  Chicken bouillon cube 1 (stock)
  Concentrated tomato juice 2 Tablespoon
  Fresh lime juice 1⁄4 Cup (4 tbs)
  Sour cream 1⁄4 Cup (4 tbs) (creme fraiche)

Put the onions, bell peppers and garlic into a large casserole and pour over the oil.
Microwave, uncovered, on HIGH for 6 minutes.
Put the flour, curry powder, thyme, salt and pepper on a plate and mix well.
Roll the cubes of lamb in this mixture a few at a time, making sure they are all well coated.
Add to the casserole.
Cover and microwave on HIGH for 3 minutes.
Crumble the bouillon (stock) cube over the meat.
Add the concentrated tomato juice and the remaining curry-thyme-flour mixture.
Pour in 1 cup (250 ml/8 fl oz) of hot water.
Cover and microwave on HIGH for 10 minutes, stirring midway through the cooking time.
Stir well, reduce the power to MEDIUM and microwave for a further 15 minutes.
When the meat is tender, add the lime juice and sour cream (creme fraiche) and reheat for 1-2 minutes on MEDIUM.

Recipe Summary

Everyday, Healthy

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Rich Lamb Curry Recipe