We tried a new recipe tonight - one we hadn't tried before. It worked out pretty well and we'll make it again. We added vegetables to the recipe - peas and broccoli. (Symply Too Good To Be True, Book 5)
Ingredients
500g peeled potatoes, cut into large dice
600g raw lamb leg steaks, cut into large dice
600g raw lamb leg steaks, cut into large dice
cooking spray
1 tsp crushed garlic
1 onion, diced
1 tbsp massaman curry paste
1 tsp turmeric
1 onion, diced
1 tbsp massaman curry paste
1 tsp turmeric
½ tsp cumin
½ tsp cinnamon
½ tsp cinnamon
1 tbsp chicken stock powder
1 3/4 cups water
1 tsp fish sauce
2 tsp soy sauce
2 tbsp cornflour
1/4 cup water
1 3/4 cups water
1 tsp fish sauce
2 tsp soy sauce
2 tbsp cornflour
1/4 cup water
Method
Coat a large saucepan (with lid) or a wok with cooking spray.
Saute lamb and garlic until meat has browned.
Add onion, curry paste, turmeric, cumin, cinnamon and stock powder.
Combine well and cook 1 minute.
Add potatoes and stir well.
Add water, fish sauce, soy sauce.
Bring to boil, put lid on, and reduce to a medium boil for 15 minutes.
Depending on what type of vegetables you wish to use - add them to the pot during the 15 minute cooking time so that they'll be cooked to your liking.
Remove lid and cook a further 5 minutes or until potato cooked through.
Combine cornflour with 1/4 cup water and add to pot.
Stir well until sauce has thickened.
Saute lamb and garlic until meat has browned.
Add onion, curry paste, turmeric, cumin, cinnamon and stock powder.
Combine well and cook 1 minute.
Add potatoes and stir well.
Add water, fish sauce, soy sauce.
Bring to boil, put lid on, and reduce to a medium boil for 15 minutes.
Depending on what type of vegetables you wish to use - add them to the pot during the 15 minute cooking time so that they'll be cooked to your liking.
Remove lid and cook a further 5 minutes or until potato cooked through.
Combine cornflour with 1/4 cup water and add to pot.
Stir well until sauce has thickened.
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