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Member recipe

Beth's Lamb Curry

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Serves 4

An easy curry to make, that works well with any meat

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  • 500g Lamb Neck Fillet, cubed
  • 1 large Red Onion, sliced and cubed
  • 1 Pepper (yellow, red or orange), sliced
  • 150g Baby Button Mushrooms, halved
  • 4 Tomatoes, chopped
  • Thumb sized piece of Ginger, finely chopped
  • 1 Chilli (red or green)
  • 2/3 cloves of Garlic, crushed
  • 1 tsp Mustard seeds
  • 1 tsp Fennel seeds
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tsp Tumeric
  • 300ml Lamb Stock
  • 1 tbsp Olive Oil
  • 2oz Flour


    1. Heat the oil and add mustard and fennel seeds. Wait until all the seeds have popped, then add cumin, coriander, tumeric, chilli, garlic and ginger and fry for 2 mins.
    2. Add the onion and fry for a further 2 mins or until soft, then add the flour and stir until it coats the onion. Then add the lamb and fry until browned.
    3. Add the mushrooms, tomatoes and pepper, cook for about 2 mins then add the stock.
    4. Bring to the boil and then simmer for 30 mins, stirring occasionally.
    5. Serve with Basmati rice and nann bread.

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