Speedy Chopped Mushroom & Lamb Curry

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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.

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