Perfect for comfort food as we are still experiencing some rainy and wet weather. This recipe serves 4-6.
500g leg of lamb, deboned and diced into small cubes
1 onion, diced
4 cloves garlic, grated
2 Tbsp ginger, grated
2 Tbsp curry powder of choice
375ml beef, lamb or mushroom stock
400ml coconut milk
4 small potatoes, scrubbed and cut into little cubes
500g portabellini mushrooms, quartered
1 Tbsp curry powder of choice
80g frozen peas
Steamed basmati rice, to serve
Fresh coriander, to garnish
Lime wedges, to serve
Salt and pepper, to taste
Olive oil, for cooking
Heat oil in a large saucepan over high heat.
Add the lamb, season with a little salt and brown in batches.
Remove and set aside.
Reduce heat to medium, add onion, garlic and ginger.
Cook, stirring often until tender and fragrant.
Add the curry powder and cook for a minute.
Return lamb to the pan, along with the stock, coconut milk and potatoes.
Bring to a simmer.
Simmer until the potatoes are cooked through.
Just before the potatoes are done, heat a drizzle of olive oil in a large frying pan.
Add the portabellinis and cook until golden brown.
Season with the curry powder and salt.
Add the golden curried mushrooms and the frozen peas to the curry.
Simmer until the peas are cooked.
Serve the curry in generous mounds over steamed basmati rice.
Garnish with coriander and a squeeze of fresh lime juice.