quick and easy lamb curry
Usually when I do leg of lamb, we have lamb stew with the leftovers; but wanted a change, so came up with this easy lamb curry, using cooked leg of lamb. I served with steamed rice and peas.
prep time
15 Min
cook time
45 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 cloves garlic, peeled and minced
- 1 teaspoon turmeric, ground
- 1/2 teaspoon crushed red chilli flakes
- 1 tablespoon curry powder
- 1 tablespoon ground coriander seed
- 1/2 tablespoon ground cumin
- 1 tablespoon tomato paste
- 1 pound cooked lamb, cubed
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 tablespoons lemon juice
- 1 can (14 oz) coconut milk
- 1-2 tablespoon chopped cilantro leaves, to taste (optional)
- - salt and pepper, if needed
How To Make quick and easy lamb curry
-
Step 1Heat oil in Dutch oven, over medium-high. Saute onion and garlic for 10 minutes.
-
Step 2Add turmeric, chilli flakes, curry powder, coriander, cumin and tomato paste; cook 1 minute, stirring.
-
Step 3Stir in lamb, tomatoes, lemon juice, coconut milk and cilantro. Cover and simmer 30 minutes.
-
Step 4Season with salt and pepper, if needed. Serve with rice.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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