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Cold lamb curry
Photography: André Martin

Ingredients

  • 1 tablespoon oil
  • 1 onion, chopped
  • 2 teaspoons curry paste
  • 1 garlic clove, crushed
  • 1 teaspoon grated ginger
  • 400g can diced tomatoes
  • 140ml can coconut cream
  • 2 zucchini, sliced (see tip)
  • 1 carrot, sliced
  • 3 cups (560g) chopped cooked lamb
  • 100g green beans, sliced
  • Rice, mango chutney and naan to serve

Cold lamb curry

Recipe by Jennene Plummer
  • Serving size: Serves 4
  • Cooking time: Less than 30 minutes
Method

1. Heat oil in a large frying pan or saucepan on high. Sauté onion, curry paste, garlic and ginger for 30 seconds, until fragrant.

2. Stir in tomatoes, coconut cream, zucchini and carrot. Bring to boil, reduce heat and simmer for 1 minute. Season to taste.

3. Add lamb and beans. Simmer, stirring, for 2-3 minutes. Serve with rice, mango chutney and naan bread.

Tip: Any vegetables of choice could be used.

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