Cheat’s Lamb Curry
Total Time: 50 minutes
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4 people
Suitable For: Quick and comforting braai meals
What's the one thing we all need more of in our lives? Tasty braai dishes that can be ready in less than 60 minutes! This lamb curry ticks all the boxes.
Ingredients
500g lamb fillet, cut into chunks
1 onion, chopped
1 garlic clove, crushed
1 teaspoon grated ginger
2 bell peppers, roughly chopped
2 tablespoons korma curry paste (ready made)
1 cup beef stock (1 cube in 1 cup boiling water)
1 cup frozen diced peas and carrots
1 can coconut milk
To serve:
Fresh coriander
Fresh basil
Coconut flakes
Basmati rice or naan bread
Instructions
- Heat a sauté pan or cast iron pot on your braai to medium. Add olive oil.
- Add the onion, garlic, ginger and peppers.
- Add the meat and fry until browned all over. Add curry paste and cook for 1 minute.
- Add coconut milk and stock.
- Turn the heat down to low and simmer for 40 minutes, until the sauce has thickened slightly and the lamb is tender. Season with salt and pepper.
- Serve with basmati rice or naan breads which you can also cook on the braai. (See our flatbread recipe here.)
- Top with fresh basil and/or coriander, and coconut flakes.
MEGAMASTER RECIPE TIPS
Tip 01
Ask your butcher to trim off any excess sinew and fat from the lamb to save you time.
Tip 02
You can switch lamb for beef fillet or chicken– the instructions are the same for both.
Tip 03
For extra flavour, cook your rice in coconut milk – it gives it a lovely creamy texture and taste.
