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
    ONE Smartblend Adult Lamb Rice 2.7KG
    $14.44 • Chq
  • 2 Tbsp. (30 mL) curry powder, divided
    Compliments Curry Powder 130G
    $2.47 • Chq
  • 3 Tbsp. (45 mL) Becel® Oil, divided
    Becel Margarine Olive Oil 454G
    $3.99 • Chq
  • 1 lb. (450 g) all-purpose potatoes, peeled and cut into 3/4-inch (2 cm) pieces
    Potatoes Sweet 1EA
    $4.24 • Chq
  • 1 onion, chopped
    Onions Vidalia 1EA
    $1.60 • Chq
  • 1 tsp. ground cardamom
  • 2 cups no salt added tomato sauce
    Hunts Tomato Sauce 680ML
    $2.91 • Chq
  • 1/2 cup 10% half and half cream
    Natrel Half & Half 10% Cream 1L
    $3.66 • Chq
  • 1 cup frozen peas
    Green Organic Peas Frozen 500G
    $4.31 • 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.