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
  • 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.