Lamb and Vegetable Curry
- Ready In:
- 1hr 10mins
- Ingredients:
- 14
- Serves:
-
3-4
ingredients
- 2 teaspoons oil
- 6 brown cardamom pods
- 2 star anise
- 1 teaspoon nigela seeds (or ground pepper)
- 1 medium onion, roughly cut
- 500 g lamb, cut into thin strips
- 2 garlic cloves, crushed
- 1 cup eggplant, cut into 2cm cubes
- 1 1⁄2 cups cauliflower, in small florets
- 1 cup pumpkin, cut into 2cm cubes
- 1 cup green beans, cut about 3cm long
- 1 long green chili
- 400 g crushed tomatoes
- 500 ml stock (beef, chicken or vegetable)
directions
- Heat oil with spices to high temperature.
- Add onion and stir until the onion browns slightly.
- Add lamb and garlic. Lower to medium heat and continue stirring until lamb is browned.
- Add eggplant and allow it to absorb some of the juices.
- Add remaining vegetables, tomatoes and stock. Stir to mix.
- Simmer, stirring occasionally, until the liquid reduces to a gravy (approx 30 minutes).
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