Simple Lamb and Vegetable Curry
500g diced lamb
500g butternut pumpkin, peeled and diced roughly
500g potatoes, peeled and diced roughly
200g green beans, topped, coarsely chopped
1 clove of garlic, finely chopped
1 inch piece of ginger, grated finely
1 onion, finely chopped
1 tbsp good quality curry powder mixed with 2 tbsp water
1 tin of tomatoes in tomato juice
1 tbsp soy sauce
1 cup of stock
2 fresh tomatoes diced
2 tbsp olive oil
Heat 1/2 the oil in a large heavy-based saucepan over medium-high heat. Brown half the lamb pieces. Then remove and brown the remaining lamb. Set the browned lamb aside.
Heat the rest of the oil in the pan over medium heat. Fry the onion until golden and fragrant. Add the garlic and ginger and fry for one minute. Add the curry powder/water mix and stir-fry until fragrant.
Add the tomatoes, stock, soy sauce, potato and pumpkin pieces. Cover and bring to a simmer. Add the browned lamb and cook, partially covered, for 25 minutes. Throw in the beans and cook for 5 minutes until just tender.Stir through the diced tomato. Voila!
Serve with rice or naan and dollop of thick greek yoghurt.
Coriander would be great too!