Mild Lamb Curry

This is a quick and easy curry does an ideal a meal of family in the middle of the week.

Serves 4

Ingredients:

1 sunflower of spoonful to soup or vegetable oil

1 onion, cut in the thin corners

1 pod of garlic, crushed

1 big potato, divided in two in the direction of the length and cut in the slice crossroads

450G chopped the lamb

4 spoonfuls to soup dough of soft curry

1 spoonful to soup chutney soft, as the fishing or as the mango

1 purede of tomato of spoonful to soup

100G frozen peas

350G rice of long grain, boiled to serve

150ML water

Heat the oil in a saucepan, then fry the onion and the garlic until they begin turning gilded. Add the potato and fry for an ampler 3 or 4 minutes.

Add chop it to the saucepan and to the agitation until it loses his pink color, then to stir in the dough of curry, the chutney, the purede of tomato and 150ML waters. Simmer for roughly 15 minutes until the potatoes almost are stretched. Add the peas, the cook for an ampler 5 minutes and serves with the plain rice boiled.

Previously published on the Blog of Cookshop of Salamandre. Author: Diana Griffiths - We will publish batches more of items and the recipes soon - including the soft dishes and savors and the snacks savors.

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