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Before you jump to Lamb and vegetable curry recipe, you may want to read this short interesting healthy tips about Apples Can Certainly Have Massive Benefits For Your Health.

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We hope you got benefit from reading it, now let’s go back to lamb and vegetable curry recipe. You can cook lamb and vegetable curry using 26 ingredients and 7 steps. Here is how you achieve that.

The ingredients needed to make Lamb and vegetable curry:

1. You need 1.25 kg diced lamb
2. Get 50 g ghee or butter
3. Provide 50 ml olive oil
4. Take 1 fennel bulb
5. Take 1 large yellow onion
6. Prepare 1 aubergine
7. Use 1 courgette
8. Provide 6 medium sized mushrooms
9. You need 5 green chillis
10. You need 2.5 cm fresh ginger
11. You need 1 large sweet pointed pepper
12. Prepare 3 limes
13. Prepare 1 can coconut milk
14. Provide 1 tbs whole coriander
15. Provide 1 tbs ground coriander
16. Get 1 tbs cumin seeds
17. You need 1 tbs ground turmeric
18. Get 2 cm piece cinnamon bark
19. Use 7 green cardamom
20. You need 1 tsp coarse sea salt
21. You need 1 tsp cayenne pepper
22. Prepare 3 bay leaves
23. Use 1 tsp whole black pepper
24. Prepare 200 g spinach leaves
25. You need 1 tsp mustard seeds
26. Provide 1 tsp ground nutmeg

Steps to make Lamb and vegetable curry:

1. Chop the onion moderately finely. Place the ghee (or butter) and the olive oil in a large pan and melt it together. When it just begins to sizzle a little add the dry spices and the bay leaves and stir for 30 seconds or so. - - Add the onions and sautee lightly until they go transparent.
2. Meanwhile get a heavy bottomed frying pan or dutch oven very hot and sear the lamb quickly on all sides in batches to a nice brown and add to the onion and spice mix.
3. Finely chop the chillis, ginger and garlic. - - Stir the meat and onion over a medium heat for a minute or so and add the finely chopped fennel, the chilis, the ginger and garlic. Stir well and add the juice of 3 limes.
4. Roughly break up the mushrooms into large chunks and add to the curry.
5. Add the other chopped veg and pour in a can of coconut milk.
6. Top up with water and simmer for 45 mins, stirring occasionally. - In the last few minutes of cooking put in the spinach a handful at a time and incorporate into the curry.
7. Simmer for a minute until the spinach softens and serve with soured cream, fresh coriander leaves, boiled rice and indian chutneys

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