Products used in this recipe
Curried Slow Cooked Lamb With Potato And Beans
Yield: 10 Servings
Yield: 10 Servings
Tender lamb pieces in a mild curry with potatoes and green beans.
Instructions:
1. Season lamb then brown. Add Edgell Onion, curry powder, curry leaves and honey. Cook for 5 minutes.
2. Stir in pumpkin, potatoes and soup. Bring to a simmer, cover and cook in oven for 1½ hours. Add frozen Edgell Beans and cook a further 5 minutes.
3. Serve curry on pearl couscous or rice.
