• Lamb Curry Mix 100g


    • 1 tablespoon olive oil
    • 500g lamb leg steaks, cut into 2cm pieces
    • 1 brown onion, finely chopped
    • 4 tbs Providore lamb curry mix
    • 1 x 400g can diced tomatoes
    • 2 tablespoons tomato paste
    • 250ml (1 cup) beef stock
    • 750g butternut pumpkin, peeled, deseeded, cut into 2.5cm pieces
    • 200g green beans, sliced
    • 150g (1 cup) frozen peas
    • ½ cup fresh coriander leaves


    Heat 3 teaspoons of oil in a large heavy-based saucepan over medium-high heat. Add half the lamb and cook, turning, for 1-2 minutes or until browned. Transfer to a heatproof bowl. Repeat with the remaining lamb. Heat the remaining oil in the pan over medium heat. Add the onion and cook, stirring, for 5-6 minutes or until soft. Add the spices and cook, stirring for 2 minutes or until aromatic. Add the tomato, tomato paste, stock and pumpkin. Cover and bring to a simmer. Add the lamb and cook, partially covered, for 15 minutes or until the pumpkin is almost tender. Add the beans and peas and cook, partially covered, for 5 minutes or until vegetables are just tender. Serve with steamed basmati rice and providore brinjal pickle. 

    Serves 6

    Lamb Curry Mix 100g
    • $9.95

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