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Easy Lamb Curry

Six Ingredient Curry Recipe

6 - 8

Serves

15 mins

Prep Time

1 hrs

Cook Time

Bunny Eats Design

Recipe author

Bunny Eats Design

This six-ingredient lamb rump curry is both big on flavour and also really easy to make. We love it spooned over basmati rice and served with yoghurt, sliced red onion, and naan.

Recipe courtesy of Greenlea Butcher Shop.

This six-ingredient lamb rump curry is both big on flavour and also really easy to make. We love it spooned over basmati rice and served with yoghurt, sliced red onion, and naan.

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Casserole/Slow,

Dinner,

Lamb,

Family Favourites,

Easy,

Ingredients

For the Curry

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1.2kg Quality Mark lamb rumps

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cut into bite size pieces

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500g Rogan Josh sauce

or Korma sauce

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1kg courgette

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cut into bite size chunks

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1 tsp salt

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½ tsp ground black pepper

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1 cup plain unsweetened yoghurt

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1 tbsp cooking oil

To Serve

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handful fresh coriander leaves

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1 red onion

sliced

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Basmati rice

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wholemeal roti bread

or swap for naan bread

Method

For the Curry

To Serve

1

Heat a Dutch oven, or a thick-walled casserole dish with a tight-fitting lid, over medium high heat, and add oil once hot.

2

Add onions and sauté, stirring occasionally for 5 minutes until fragrant. Remove onions and reserve.

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3

Add lamb pieces, seasoning well with salt and pepper. Brown the lamb pieces for 5 minutes, turning occasionally until well seared.

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4

Add the sautéed onions back into the pan and add the Rogan Josh or Korma sauce.

5

Bring the sauce to a simmer, cover with lid and simmer for 45 minutes until lamb is tender.

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6

Add courgettes or kamo kamo and simmer uncovered for 15 minutes until just tender.

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7

Remove pot from heat.

8

Stir yoghurt through the curry or drop a spoonful of yoghurt on top of each serving.

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