Lamb Curry
Temps & Portions
4 servings
40 minutes temps de préparation =
15 minutes préparation +
25 minutes cuisson
Ingrédients
-
1 lb. (450 g) boneless leg of lamb , cut into bite-size pieces
Kirkland Signature Australian Lamb Leg Boneless ~1.8KG$41.50 • Chq -
2 Tbsp. (30 mL) curry powder, divided
KFI Coconut Curry Sauce ~ 2 x 450 ml$9.03 • Chq -
3 Tbsp. (45 mL) Becel® Oil, divided
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1 lb. (450 g) all-purpose potatoes, peeled and cut into 3/4-inch (2 cm) pieces
Sweet Potatoes ~ 3LB$6.77 • Chq -
1 onion, chopped
Yellow Onions ~ 10LB$6.77 • Chq -
1 tsp. ground cardamom
-
2 cups no salt added tomato sauce
Pasta Romana Rosee Tomato & Cream Sauce (2PK) 1.2L$10.05 • Chq -
1/2 cup 10% half and half cream
Natrel Half & Half Cream 10% 1L$2.20 • Chq -
1 cup frozen peas
Natures Touch Organic Peas ~ 2.5 kg$11.29 • Chq -
1 pot Knorr® Homestyle Stock Vegetable
Instructions
- Season lamb with 1 tablespoon (15 mL) curry powder. Heat 1 tablespoon (15 mL) Oil in large nonstick skillet over medium-high heat and cook lamb, stirring occasionally, until lamb is browned and cooked to desired doneness, about 2 minutes; remove and set aside.
- Heat remaining 2 tablespoons (30 mL) Oil in same skillet and cook potatoes, onion, remaining 1 tablespoon (15 mL) curry powder and cardamom, stirring frequently, until potatoes are browned, about 8 minutes. Stir in 1 cup (250 mL) water and cook covered, stirring occasionally, until potatoes are tender, about 4 minutes. Stir in tomato sauce, half and half cream, peas and Knorr® Homestyle Stock Vegetable and cook covered, until sauce thickens slightly, about 8 minutes.
- Stir in lamb. Serve, if desired, with warm naan and garnish, if desired, with chopped fresh cilantro.
- TIP: Adjust this mild curry dish to your desired level of spiciness by adding your favourite chiles, ground cayenne pepper or hot sauce.
- TIP: For an authentic curry, substitute Indian Buffalo yogurt for the half and half cream.
Each serving of this dish is an excellent source of fibre, vitamin C and iron.