Lamb And Vegetable Curry

Fill the air with fragrant mouth-watering spices, pile the table with curries, then dive into a spectacular Indian feast.

The ingredient of Lamb And Vegetable Curry

• 1 tablespoon vegetable oil
• 500g about 2 trim lamb eye of loin backstraps cut into 3cm pieces
• 1 large brown onion halved thinly sliced
• 2 garlic cloves crushed
• 3 teaspoons garam masala
• 1 teaspoon bottled chopped red chillies
• 500ml 2 cups massel chicken style liquid stock
• 1 400g can diced tomatoes
• 300g piece cauliflower cut into florets
• 200g green beans topped halved
• 6 cardamom pods lightly crushed
• 1 star anise
• steamed basmati rice to serve

The Instruction of lamb and vegetable curry

• heat 2 teaspoons of the oil in a large non stick frying pan over high heat add 1 2 the lamb and cook stirring often for 2 3 minutes or until browned transfer to a large plate and repeat with the remaining lamb
• reduce heat to medium add the remaining oil to the pan add the onion and cook stirring often for 3 minutes or until it softens add the garlic garam masala and chilli cook stirring for 30 seconds or until aromatic
• stir in stock tomatoes cauliflower beans cardamom and star anise bring to the boil over high heat reduce heat to medium and simmer uncovered for 10 15 minutes or until vegetables are just tender
• return lamb to pan and simmer uncovered for 5 minutes or until sauce thickens slightly dont boil or the lamb will be tough serve with steamed rice

Nutritions of Lamb And Vegetable Curry

calories: 195 741 calories
calories: 9 grams fat
calories: 2 grams saturated fat
calories: 6 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 21 grams protein
calories: 53 milligrams cholesterol
calories: 455 08 milligrams sodium
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calories: nutritioninformation