Vegetable & Lamb Curry

You just can't go wrong with curry. Tons of meat. Tons of veg. Tons of flavor.

Ingredients: recipe adapted from this Vegetable & Lamb Curry

30g butter

1 tablespoon vegetable oil

1 onion, chopped

2 garlic cloves, crushed

1/4 cup red curry paste

1 sweet potato, chopped

1 potato, chopped

400g can tomatoes

400ml can coconut cream

3 cups roughly chopped roast lamb

100g green beans, trimmed, halved

Directions:

Heat butter and oil together in a large saucepan on high. Saute onion and garlic for 1-2 minutes. Stir in red curry paste, cook for 1 minute until aromatic. Add both potatoes and cook, stirring, for 1-2 minutes. Mix in tomatoes and coconut cream. Simmer for 15-20 minutes, until vegetables are tender. Stir in lamb and green beans. Reduce heat to low and simmer for 2-3 minutes to heat through. 

E: 8

A: 9

T: 8

HH: 7 - he liked it, but I wasn't a huge fan of the lamb

Lamb Cutlets with Horseradish Potatoes

This meal is really simple and really good. I went to the library instead of the world wide web to find this recipe. I flipped real pages and checked out the library with my library card at the Surry Hills Library. Nerd alert.

Ingredients:
1 kg/2.2 pounds baby potatoes

1 clove garlic, crushed

1 tablespoon finely grated lemon rind

2 tablespoons lemon juice

2 tablespoons olive oil

2 tablespoons horseradish cream

50g rocket/arugula leaves

salt & pepper

125 g lamb cutlets (we had 2 each)

4 slices of bacon

4 sprigs of rosemary

Directions:

Place the potatoes in a large saucepan of salted cold water and bring to a boil. Cook for 18-20 minutes until tender. Drain. Return to the pan and lightly crush. Add the garlic, lemon rind, and juice, olive oil, horseradish, salt & pepper and set aside. Wrap each lamb cutlet with a rasher of bacon and secure with rosemary. Heat a large frying pan over high heat and cook for 4 minutes each side for medium or until cooked to your liking. Serve the lamb with the crushed potatoes over rocket. We obviously had green beans too, but those were leftovers.

I found this recipe in the Donna Hay Magazine: Issue 54, December/January 2011.

E: 5 - tying rosemary? not easy.
A: 8
T: 10 - dinner was ready in 30 minutes
HH: 10 - Eliott claimed this meal as "restaurant quality"