Indian Lamb Curry

Indian Lamb Curry


1 onion, thinly sliced

1 tablespoon vindaloo curry paste

1kg boneless lamb, trimmed and cut into cubes

1 cup chicken stock

1 teaspoon chicken stock powder, extra

1 small sweet potato cut into cubes

3 zucchinis, cut into cubes

1 x 400g can chickpeas, drained

2 tablespoons chopped fresh coriander or parsley.

Step by step

  • In a 3 litre microwave safe casserole dish, add the onion and curry paste. Cook for 1 minute on MEDIUM HIGH (70%).
  • Add the lamb, liquid stock, stock powder and sweet potato. Cover and cook for 28-30 minutes on MEDIUM (50%), stirring twice during cooking.
  • Add the zucchini. Cook for 1-2 minutes on HIGH (100%).
  • Add the chickpeas. Cook for 6-8 minutes on MEDIUM (50%).
  • Stir in the coriander and serve with rice.

Serves 4-6

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