Lamb and Peas Curry Recipe |Lamb and Peas Stew recipe

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Lamb and Peas Curry Recipe |Lamb and Peas Stew recipe

Lamb and Peas Curry Recipe is an easy one pan meal. Lamb and Peas dish is a super quick and easy recipe. Lamb and Peas Stew recipe is one of the unique blends of seasoning and a complete meal. You can serve with bread, boiled rice or roti.

 

 

 

Ingredients: Lamb and Peas Curry Recipe |Lamb and Peas Stew recipe

 

Boneless meat, trimmed and cubed                               1 kg

Fresh peas, shelled                                                           275 g

Salt                                                                                      to taste

Onion, chopped                                                                 1 large

Butter                                                                                 15 g

Garlic clove, finely chopped                                             1

Sweet paprika                                                                    2 tsp

Cayenne pepper                                                                ¼ tsp

Hot chicken stock                                                              125 ml

Wine or Pure grape vinegar                                            1 tsp

Fresh parsley, chopped                                                    2 tbsp

 

 

 

Preparation Method: Lamb and Peas Curry Recipe |Lamb and Peas Stew recipe

 

Cook the peas in boiling salted water for 10 minutes

 

Meanwhile, melt the butter in a large frying pan, add the meet and fry over brisk heat for 5 minutes until browned on all sides. Remove from the pan with a slotted spoon and set aside.

 

Lower the heat and stir in the in onion, garlic (if using), paprika and cayenne pepper. Raise the heat to moderate and cook for 5 minutes until the onion is soft.

 

Drain the peas then add to the pan with the meat. Stir well; pour in stock and wine or grape vinegar. Bring to the boil.

 

Lower the heat; add the parsley the cover the pan and simmer for 40 minutes or until the meat is tender.

 

Taste and adjust seasoning then transfer the meat and peas to a warmed serving dish and serve at once, while piping hot.

 

 

Cook’s Note:

Lamb and Peas Curry Recipe |Lamb and Peas Stew recipe

 

Time: Total preparation and cooking time 1 ¼ hours.

 

Cook’s Tip:

To use frozen peas, do not defrost, simply stir into pan in last 10 minutes.

 

Pressure Cooking:

Lamb and Peas Curry Recipe |Lamb and Peas Stew recipe

 

Heat the lard in the base of a cooker, fry the onion then remove and drain. Fry meat, drain excess fat. Return onion and meat to pressure cooker, add liquid of chicken stock and white wine and bring to the boil.

 

Skim liquid if necessary then bring to high pressure and cook for 12 minutes. Reduce pressure quickly and add peas. Bring back to high pressure and cook a further 3 minutes. Reduce pressure quickly.

 

Freezing:

Lamb and Peas Curry Recipe |Lamb and Peas Stew recipe

 

Transfer the meat and peas to a rigid container; cool quickly then seal, label and freeze upto 2 months. To serve: reheat from frozen until heated through and bubbling. Stir frequently and add a little stock or water if the mixture is thick.

 

Lamb and Peas Curry Recipe |Lamb and Peas Stew recipe

700 calories per portion

2017-01-27T19:21:21+00:00 October 2nd, 2016|Banners, Beef Dishes, Healthy Eating, Lamb/Mutton Dishes, RECIPES, SLOW COOKER|0 Comments

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