Lamb and potato curry
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How to make Lamb and potato curry
Yield = 4Prep time: 0:20
Cook time: 1:45
Total time: 2:05
Ingredients
- 1/2 cup plain flour
- 1kg diced lamb
- 2 1/2 tablespoons olive oil
- 1 onion, halved, thinly sliced
- 1 Granny Smith apple, peeled, cored, grated
- 2 tablespoons curry powder
- 2 cups Massel chicken style liquid stock
- 2 large Desiree potatoes, peeled, chopped into 3cm cubes
- steamed basmati rice, to serve
Method
- Step 1 Place flour and salt and pepper in a dish. Coat lamb in flour. Heat 2 teaspoons oil in a large saucepan over high heat. Add a quarter of the lamb. Cook for 3 to 4 minutes or until browned. Transfer to a large plate. Repeat, in 3 batches, with oil and lamb.
- Step 2 Add remaining 2 teaspoons oil and onion to pan. Cook for 3 to 4 minutes or until tender. Add apple and curry powder. Cook for 1 to 2 minutes or until aromatic. Add stock. Add lamb with any juices. Stir to combine. Bring to the boil. Add potatoes. Reduce heat to medium-low and simmer for 1 1/4 hours or until tender.
- Step 3 Spoon rice into bowls. Top with curry. Serve.
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