Chinese Lamp Recipes - Lamb Curry Recipe

Ingredients

• 30 ml/2 tbsp groundnut (peanut) oil

• 2 cloves garlic, crushed

• 1 slice ginger root, minced

• 450 g/1lb lean lamb, cubed

• 100 g/4 oz potato, cubed

• 2 carrots, cubed

• 15 ml/1 tbsp curry powder

• 250 ml/8 fl oz/1 cup chicken stock

• 100 g/4 oz mushrooms, sliced

• 1 green pepper, diced

• 50 g/2 oz water chestnuts, sliced

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Method:

1. Heat the oil and fry the garlic and ginger until lightly browned. Add the lamb and stir-fry for 5 minutes.

2. Add the potato and carrots and stir-fry for 3 minutes. Add the curry powder and stir-fry for 1 minute. Stir in the stock, bring to the boil, cover and simmer for about 25 minutes.

3. Add the mushrooms, pepper and water chestnuts and simmer for 5 minutes.

4. If you prefer a thicker sauce, boil for a few minutes to reduce the sauce or thicken it with 15ml/1 tbsp corn-flour mixed with a little water.