Easy

Peach

unit

Chilli powder

Pepper

Salt

Olive oil

tablespoons

Cumin

teaspoon

Curry

tablespoon

Fresh cream

White wine

Fresh coriander leave

Ginger (powder)

Onion

Red bell pepper

Lamb

Lamb curry with red peppers

Season lamb pieces with salt and pepper. Brown the lamb pieces in a casserole dish with hot oil, in batches if necessary. Remove the lamb pieces and discard the oil.

Add the seeded peppers, cut into strips, and the chopped onions to the pot. Brown for 5 minutes. Return meat to casserole. Sprinkle with curry powder and cumin. Mix well. Pour in the wine and reduce for 5 minutes, scraping up the juices.

Add the grated ginger and stir in 4 yoghurts. Cover and cook over a very low heat for 1 hour and 30 minutes.

To prepare the Express Chutney, peel and pit the peaches, then dice them finely. Mix the diced peaches with the seeded and minced chilli. When the curry has finished cooking, mix together 2 yogurts and the cream.

Pour the mixture into the casserole, stirring constantly. Reheat without boiling and sprinkle with fresh coriander. Serve lamb curry with rice, ginger and lime zest. Serve with fresh peach chutney express.

Easy

145 min

Spicy

Meat

Main course

Red meat

Servings

10

Nutrition

/ per serving

Directions

Step #1

10 min.

Step #2

20 min.

Step #3

90 min.

Step #4

10 min.

Step #5

15 min.

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