Karen's Lamb & Button Mushroom Curry

This curry is full of succulent lamb pieces in a rich & spicy sauce made with coconut cream. It’s a hearty dish, packed with amazing flavours. A firm favourite in the Crave kitchen – your friends & family will love this one

Serves: 4

Cost of marinade per serving: 47p

Cooking time: 1 hour 20 minutes

Ingredients

Method

Heat the oil on low to medium in a wok or similar & add the onion, cook for 5 minutes. Now add the lamb & cook for a further 10 minutes stirring regularly.

Dissolve the stock cube in a mug of hot water & add to the pan along with the marinade, tomato purée & coconut cream, mix well & bring to a slow simmer. Add mushrooms and turn down the heat to its lowest setting. After 30 minutes add the green beans and cook for another 30 minutes. 

Serve with plain boiled rice, naan & garnish with fresh coriander if desired.

NOTES

The longer you leave to slow cook this recipe the more delicious it gets! if you can wait, cook for longer on a very low heat stirring occasionally. If it becomes a little dry add a small amount of water to your desired consistency

Try replacing the lamb with the beef, equally as delicious!

Method

Heat the oil on low to medium in a wok or similar & add the onion, cook for 5 minutes. Now add the lamb & cook for a further 10 minutes stirring regularly.

Dissolve the stock cube in a mug of hot water & add to the pan along with the marinade, tomato purée & coconut cream, mix well & bring to a slow simmer. Add the mushrooms and turn down the heat to its lowest setting. After 30 minutes add the green beans and cook for another 30 minutes. 

Serve with plain boiled rice, naan & garnish with fresh coriander if desired.

NOTES

The longer you leave to slow cook this recipe the more delicious it gets! if you can wait, cook for longer on a very low heat stirring occasionally & if it becomes a little dry, add water to your desired consistency

Try replacing the lamb for beef … equally as delicious!

Ingredients