This dish is straight from Kerala. Lamb, potatoes, beans with loads of coconut in it. Served with steamed rice. Put the meat in a pressure cooker and add 1 onion, curry leaves and half a glass of ...

How to make lamb and mango curry ... Finally, serve the curry with boiled rice and garnish with coriander.

Heat a large saucepan and add one tablespoon of the vegetable oil and then the lamb. Cook over a high heat ... Serve onto warmed plates with steamed basmati rice alongside.

The lamb keema curry is a milder dish but still delivers ... Next, add the peas and cook for a further four minutes. Serve with rice or flatbreads and top with natural yoghurt and spring onions.

This recipe is special because it has been passed down from generation to generation in my family and usually its known to be a good flavored curry all over South Africa, no matter who makes it or ...

Add the lamb, onions and garlic and fry for ... Tip 2: This curry is suitable for freezing, but the rice is not. Divide the curry between freezer-proof containers, it will keep in the freezer ...

Clean lamb. Keep it dry. 2. Place lamb in pressure cooker along with coconut milk, one packet bhuna masala and cook till lamb is tender. Keep aside.

Ladle the curry into warmed serving bowls and sprinkle over the coriander. Serve with brown rice or couscous. Mix the lime zest, juice and garlic in a large bowl. Add the lamb and use your hands ...

Garnish with the remaining coriander and serve with rice. In a large mixing bowl combine the yoghurt, almonds, curry powder, ginger, garlic and salt, stirring to mix well. Add the lamb to the ...

Pressure cook lamb and spinach together and, in a jiffy, you’ll get that soft, thick, oleaginous quality associated with very ...