This recipe for curry lamb is simple but tasty with room to adjust according to your likes and whatever ingredients you have access to.
You could even substitute other cuts of meat, but the flavour combination is particularly good for diced, or even minced, lamb.
This recipe is good for 2 to 3 people and may even stretch to 4 with some added vegetables and/or by serving with extra rice.
You will need:
1 medium heat red chilli pepper
1 red sweet bell pepper
1 400g can of chopped tomatoes
1 400ml can of coconut milk
around 250g diced lamb
2 tsp medium curry powder (or according to your taste)
1/4 tsp mixed spice
1/2 tsp dried garlic
1/2 tsp turmeric
1/2 tsp nutmeg
optional: A good handful of fresh spinach
Chop the onions and the sweet pepper (capsicum)
Finely chop the hot pepper
Fry them all in a little oil (or 'dry fry' in a little water) for a few minutes
Add the diced lamb and stir fry to brown it a little
Next mix in the spices then add the tomatoes and coconut milk.
Bring everything to a boil then turn down the heat and simmer, stirring occasionally, until the sauce has thickened and the lamb is cooked
The mix will be a little runny at the start but should thicken up once the lamb is cooked. If it doesn't thicken, take a spoon of cornflour (corn starch) and mix it with a little cold (it must not be warm or hot) water. Drizzle this into the mix while stirring and it should thicken up nicely. Repeat if its not thick enough for your own liking
You can optionally mix in a generous handful of fresh spinach, letting it wilt just before serving
For variety you can use different vegetables such as courgette (zucchini) or mushrooms. Minced lamb is also an interesting variation
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