Wednesday, 8 August 2012

Recipe - Asian Lamb Potato Curry

We tried a new recipe tonight - one we hadn't tried before.  It worked out pretty well and we'll make it again. We added vegetables to the recipe - peas and broccoli.  (Symply Too Good To Be True, Book 5)

500g peeled potatoes, cut into large dice
600g raw lamb leg steaks, cut into large dice
cooking spray
1 tsp crushed garlic
1 onion, diced
1 tbsp massaman curry paste
1 tsp turmeric
½ tsp cumin
½ tsp cinnamon
1 tbsp chicken stock powder
1 3/4 cups water
1 tsp fish sauce
2 tsp soy sauce
2 tbsp cornflour
1/4 cup water

Coat a large saucepan (with lid) or a wok with cooking spray. 
Saute lamb and garlic until meat has browned.  
Add onion, curry paste, turmeric, cumin, cinnamon and stock powder.
Combine well and cook 1 minute.
Add potatoes and stir well.
Add water, fish sauce, soy sauce.
Bring to boil, put lid on, and reduce to a medium boil for 15 minutes.
Depending on what type of vegetables you wish to use - add them to the pot during the 15 minute cooking time so that they'll be cooked to your liking.
Remove lid and cook a further 5 minutes or until potato cooked through.
Combine cornflour with 1/4 cup water and add to pot. 
Stir well until sauce has thickened.

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