Lamb Curry


  • 1 tbsp veg oil
  • 500 g fillet
  • 1 onion chopped
  • 1 garlic clove
  • 1 tsp ginger
  • 2 tsp curry paste
  • 1 potato cubed
  • 1 carrot chopped
  • 1/2 cup frozen peas
  • 200ml Coconut milk


  • Heat oil in a large saucepan over high heat, add the lamb and brown in batches. Remove and set aside.
  • Reduce heat to medium, add onion, garlic and ginger to pan and cook, stirring, for 5-6 minutes. Add paste and cook, stirring, for 2-3 minutes.
  • Return lamb to pan, add stock and bring to the boil. Reduce heat and simmer for 30 minutes. Add the potato, carrot, peas and coconut milk and cook for a further 25 minutes.
  • Garnish with coriander and serve with rice.