Lamb Curry

Name: Lamb Curry
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 1 lb. (450 g) boneless leg of lamb, cut into bite-size pieces; 2 Tbsp. (30 mL) curry powder, divided; 3 Tbsp. (45 mL) oil, divided; 1 lb. (450 g) all-purpose potatoes, peeled and cut into 3/4-inch (2 cm) pieces; 1 onion, chopped; 1 tsp. (5 mL) ground cardamom; 2 cups (500 mL) no salt added tomato sauce; 1/2 cup (125 mL) 10% half and half cream; 1 cup (250 mL) frozen peas; 1 pot Knorr® Homestyle Stock Vegetable

Looking for something tasty? Why not try making our Lamb Curry dish. Visit our website to view the full recipe!

25 MINS

Cooking Time
15 MINS

Prep Time
4 People

Serves

1 lb. (450 g) boneless leg of lamb, cut into bite-size pieces
2 Tbsp. (30 mL) curry powder, divided
3 Tbsp. (45 mL) oil, divided
1 lb. (450 g) all-purpose potatoes, peeled and cut into 3/4-inch (2 cm) pieces
1 onion, chopped
1 tsp. (5 mL) ground cardamom
2 cups (500 mL) no salt added tomato sauce
1/2 cup (125 mL) 10% half and half cream
1 cup (250 mL) frozen peas
1 pot Knorr® Homestyle Stock Vegetable

Season lamb with 1 tablespoon (15 mL) curry powder. Heat 1 tablespoon (15 mL) oil in large nonstick skillet over medium-high heat and cook lamb, stirring occasionally, until lamb is browned and cooked to desired doneness, about 2 minutes; remove and set aside.
Heat remaining 2 tablespoons (30 mL) oil in same skillet and cook potatoes, onion, remaining 1 tablespoon (15 mL) curry powder and cardamom, stirring frequently, until potatoes are browned, about 8 minutes. Stir in 1 cup (250 mL) water and cook covered, stirring occasionally, until potatoes are tender, about 4 minutes. Stir in tomato sauce, half and half cream, peas and Knorr® Homestyle Stock Vegetable and cook covered, until sauce thickens slightly, about 8 minutes.
Stir in lamb. Serve, if desired, with warm naan and garnish, if desired, with chopped fresh cilantro.