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Creamy Lamb Curry

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Creamy Lamb Curry
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 30 min.
Ready in
0
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Ingredients

for
4
Ingredients
2 tablespoons
4 cups
lean lamb (shoulder, ready-to-cook, cut into strips)
¾ inch
fresh Ginger root (peeled and grated)
1
red chile pepper (sliced)
2
Garlic cloves (finely chopped)
1
organic lemon (juiced, half zest grated)
¼ teaspoon
1 teaspoon
1 ⅔ cups
1.333 cups
Coconut milk (tinned)
1 cup
frozen peas (defrosted)
1 bunch
scallions (sliced)

Preparation steps

1.
Heat the oil in a pan and fry the meat on all sides on a high heat. Add the ginger, chilli, garlic, lemon zest, saffron and spices. Deglaze with the stock and stir in the coconut milk. Season with salt and ground black pepper and simmer on a medium heat for 40-45 min.
2.
Add the peas and the spring onions and simmer for a further 10 min. Season with salt, ground black pepper and lemon juice and serve on preheated plates.