Curried Ground Lamb

4
Servings
20m
Prep Time
45m
Cook Time
1h 5m
Ready In


" I love curried lamb and this is a very simple easy tasty recipe. A similar recipe was on the Food and Wine site by Grace Parsi. But this recipe is significantly different. Have condiments like chopped tomtoes, sweet onion, sliced banana, chutney and even coconut to sprinkle over the lamb before serving. A chapatie or Naan goes nicely with it too. Use either canned coconut milk or the powdered following envelope instructions. If the curry is still quite thin saucy after cooking following these instructions just cook a few minutes longer, lid off stirring."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (170.7 g)
  • Calories 329.6
  • Total Fat - 22 g
  • Saturated Fat - 8.6 g
  • Cholesterol - 56.1 mg
  • Sodium - 188.4 mg
  • Total Carbohydrate - 21 g
  • Dietary Fiber - 2.8 g
  • Sugars - 1.9 g
  • Protein - 11.9 g
  • Calcium - 62.3 mg
  • Iron - 1.9 mg
  • Vitamin C - 3.3 mg
  • Thiamin - 0.1 mg

Step 1

Lightly spray a saucepan with oil, saute the onion, garlic and ginger for a few minutes, over medium heat until the onions are translucent and the garlic lightly brown about 8 minutes. Remove from saucepan

Step 2

Add another little spray of oil and brown the ground lamd, breaking up any lumps. after about 10 minutes sprinkle in the curry powder, return onion, garlic, ginger to the saucepan, add sweet potato, coconut milk and broth. Partially cover and simmer until the sweet potato is tender about another 15

Step 3

Add peas and cilantro continue cooking for a further 12 minutes. Serve over rice with condiments

Tips & Variations


No special items needed.

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