Photography: André Martin

Recipe by Jennene Plummer

Serving size: Serves 4
Cooking time: Less than 30 minutes
Course: Main
Favourite flavours: Curry, Lamb

Made in minutes: cold lamb curry recipe

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

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.

Tips: Any vegetables of choice could be used.


In pictures: Six ways with roast lamb