Lamb & Winter Veg Curry with Spiced Cauliflower Rice

The curry menus are always the first that I go for when we’re having a lazy night in with a takeaway, and although we have a great curry house near us, it’s always so much tastier (and of course healthier) to make your own if you can spare the time. Just make sure you’ve always got a homemade curry paste in the freezer and it’s that much quicker to prepare.

Preparation Time:  30 Minutes                           Cooking Time: 60 Minutes                                    Serves:  3

Ingredients

  • 500g Diced Lamb
  • 1 tbsp Coconut Oil
  • 1 Large Onion
  • 1/2 a Swede
  • 2 Large Parsnips
  • 3 Turnips
  • 2 Celery Sticks
  • 1 Leek
  • 6 Runner Beans
  • Fresh Coriander
  • 90g My Curry Paste
  • 500ml Boiling Water
  • 2 Beef Stock Cubes
  • Sea Salt
  • My Cauliflower Rice Recipe
  • 1 Cardamon Pod
  • 1 tsp Ground Cumin

Method

1. Prepare the lamb, removing any large chunks of fat. Get the oil nice and hot in a deep heavy based saucepan, and seal the meat off, seasoning well. Once browned, remove from the pan and set aside.

2. Throw in the onion, swede, parsnip, celery and leek. gently fry for 5 minutes, stirring regularly, adding more coconut oil if necessary.

3. Toss the lamb back into the pan together with the curry paste and salt, fry for a further few minutes.

4. Mix together the stock cubes and boiling water, and add to the pan. Stir, place a lid on and leave on a low heat for 50 minutes, or until the lamb melts in the mouth. Skim the fat off before serving**

5. Meanwhile, prepare the ingredients for the cauliflower rice, and 5 minutes before serving cook it up, frying the onions and garlic with the cardamon and cumin for a few minutes before throwing in the cauliflower.

6. Just before serving chop and add the fresh coriander to the curry.

Bonus Bits

– **You may need to skim the fat off curry as you go.  The fat from the lamb will sit on top as it simmers, use a ladle to carefully skim this off the top, or use a strong piece of kitchen towel to soak it up.

– Curry is often quite an unhealthy meal due to the ghee, rice and naan bread, but if you cook it yourself and pack it with vegetables it becomes very nutritious.

– Fresh coriander is one of the only herbs that you must use the stalk of as well. The stalk has a nice sweetness to it.

– 

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: