Lamb Curry with Vegetables

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2 teaspoons vegetable oil

2” piece fresh ginger grated

3 green onions sliced thinly

2 cloves garlic crushed

1 long green chilli chopped finely seeds out

¼ teaspoon ground cardamom

1 teaspoon garam masala

1 tablespoon curry powder

1 teaspoon ground turmeric

2 medium green apples grated coarsely

1 tablespoon lemon juice

2 cups vegetable stock

700 kilograms of lamb chopped into small pieces

Two sprigs of fresh rosemary

2 potatoes cooked cut into small cubes

4 beans chopped into small pieces

2 yellow squash cut into quarters

1 small green zucchini sliced thickly

5 ounces baby spinach leaves

7 ounces low-fat yogurt (Optional)

HEAT oil in large saucepan, cook ginger, onion, garlic, chilli, cardamom, garam masala, curry powder and turmeric until fragrant.   ADD apple, lemon juice, vegetable stock, and lamb pieces with sprigs of rosemary.   PLACE into a casserole dish and slow cook (about 320) for 2 hours.  ADD the potatoes the last half hour of cooking.  THEN add the beans, squash and zucchini the last 1/4 hour of cooking, until vegetables are just tender.  STIR spinach into curry just before serving. TOP with low fat yogurt (optional).