Lamb Mint & Coriander Curry

“Great for summer a light and fresh lamb curry with mint and coriander. this curry is not spicy but has a slight kick!”
READY IN:
2hrs 30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. cube lamb and cut off any fat.
  2. Put the lamb, onions, garlic, ginger, tumeric and chicken stock in a heavy based saucepan over meium heat.
  3. Bring to simmer reduce to low heat and cover for 2 hours.
  4. Place the coriander, mint, chillies, lemon juice and 2 tablespoon of the cooking fluid into a food processor.
  5. Process to fine consistency.
  6. Add to curry 5 mins before serving.
  7. Salt and pepper to taste.
  8. Please note de-seed the chillies if you do not want the curry to be too hot otherwise leave them inches.

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