Monday, April 18, 2011
Recipe: Lamb and Green Bean Curry
This is a delicious creamy curry! Cooking the lean lamb in the stock and coconut cream in this way makes it SO tender- melt in the mouth! A little too mild for my boyfriend I guess, but he's the kinda type that enjoys ordering a curry with a multitude of chillies, and then sweats his way through the meal! This is mild, but sometimes i want something mild. It's a curry that's not as sweet or as creamy as a korma or a passanda, and has a nice rich meaty flavour from the lamb. With stage three, where i reccomend to add some yoghurt if it has become too salty, i think that has only happened to me over the last couple of times because i've used Knorr stocks. I'm sorry, but they are all FAR too salty! From now on I am sticking to good old Oxo cubes (or Oxo's nice concentrated beef liquid one).
Lamb and green bean curry (serves 2)
2 tbsp olive oil
1 red onion
1 clove garlic, crushed
1 tsp crushed ginger
3 spring onions, sliced
400g lamb (lean diced leg)
2 tbsp Pataks Mild curry paste
1 small tin coconut cream
250ml chicken stock
150g French beans, ends trimmed and then halved
Handful Fresh coriander (separated into stalks and leaves)
½ tsp sugar
2 tbsp natural yoghurt (optional)
1. Cook the red onion, garlic and ginger on a medium heat for about 4 minutes. Add spring onions and lamb, and cook for a further 3 minutes.
2. Add curry paste, stir to coat, and cook for 2 more minutes. Lower the heat a little, and add the stock and coconut cream and cook for 25 minutes, stirring occasionally.
3. Finely chop the coriander stalks, and leave the coriander leaves for garnish. Add the coriander stalks, green beans and sugar, and cook for 15 more minutes. Taste, and if it is too salty (which can happen depending on what chicken stock you use) add the natural yoghurt and stir in.
4. Garnish with the coriander leaves, and serve over some basmati rice!