Quick lamb and mushroom curry is a hearty winter evening meal. Photo by South African Mushroom Farmer’s Association
Quick lamb and mushroom curry: Surprise your family with flavour
You don’t have to cook this quick lamb and mushroom curry for hours. You’re going to have a lovely bowl of winter goodness in under an hour.
Quick lamb and mushroom curry is a hearty winter evening meal. Photo by South African Mushroom Farmer’s Association
We all love a big hearty bowl of stew with tender meat and a rich broth that makes us feel warm and cozy on a cold winter night. Did you know that it’s easy to make a tasty stew with very little effort? This quick lamb and mushroom curry is mildly spicy with rich lamb and vegetable broth that fills your heart with joy as you take each mouthful. That stewing meat and pack of frozen peas in your freezer will finally get a chance to shine before you buy exactly the same ingredients again to make it in a few days.
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Quick lamb and mushroom curry tips
As always with a stew or curry, one of the best things you can do is to brown the meat beforehand which adds flavour to the meat but also adds fond at the bottom of the pot which enhances the flavours even more. The mushrooms are added right at the end to preserve their firmness and meatiness which helps with the textures and umami flavour. A fluffy bowl of basmati and this mushroom and lamb curry is going to become a new winter favourite for the family.
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You don’t have to cook this quick lamb and mushroom curry for hours. You’re going to have a lovely bowl of winter goodness in under an hour.
Quick lamb and mushroom curry recipe
Course: MainCuisine: GlobalDifficulty: EasyServings
4-6
servingsPrep time
10
minutesCooking time
45
minutesTotal time
55
minutesIngredients
500 g 500 leg of lamb, deboned and diced into small cubes
1 1 onion, diced
4 cloves 4 garlic, grated
2 tbsp 2 ginger, grated
2 tbsp 2 curry powder of choice
375 ml 375 beef, lamb or mushroom stock
400 ml 400 coconut milk
4 ml 4 potatoes, scrubbed and cut into little cubes
500 ml 500 portabellini mushrooms, quartered
1 tbsp 1 curry powder of choice
100 g 100 frozen peas
steamed basmati rice, to serve
fresh coriander, to garnish
lime wedges, to serve
salt and pepper, to taste
olive oil, for cooking
Method
- Heat oil in a large saucepan over high heat.Add the lamb, season with a little salt and brown in batches. Remove and set aside.
- Reduce heat to medium, add onion, garlic and ginger. Cook, stirring often until tender and fragrant. Add the curry powder and cook for a minute.
- Return lamb to the pan, along with the stock, coconut milk and potatoes. Bring to a simmer. Simmer until the potatoes are cooked through.
- Just before the potatoes are done, heat a drizzle of olive oil in a large frying pan. Add the portabellinis and cook until golden brown. Season with the curry powder and salt.
- Add the golden curried mushrooms and the frozen peas to the curry. Simmer until the peas are cooked.
- Serve the curry in generous mounds over steamed basmati rice.
- Garnish with coriander and a squeeze of fresh lime juice.
Notes
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