Speedy chopped mushroom and lamb curry Recipe

Celebrate Father’s Day with a delightful and nutritious culinary creation!

This year, we’re bringing three recipes that incorporates a beloved ingredient: mushrooms.

Beyond their delectable flavor and versatile culinary applications, mushrooms offer a host of health benefits, making them a wonderful addition to any dish.

• So why not honor the special fathers in your life by treating them to a wholesome and delicious meal that includes these incredible fungi?

Mushrooms have long been recognized for their remarkable nutritional profile. They are low in calories and fat, making them an excellent choice for maintaining a healthy diet. Additionally, mushrooms are a great source of essential vitamins and minerals, including potassium, selenium, and vitamin D. These nutrients play a vital role in supporting overall health and well-being, promoting strong immune function, and reducing the risk of chronic diseases.

But the benefits of mushrooms extend far beyond their nutritional value. They are known for their unique flavor profiles that add depth and richness to any dish. Whether sautéed, grilled, or roasted, mushrooms offer a satisfying umami taste that can elevate a variety of recipes. So, this Father’s Day, show your appreciation for the special dads in your life by preparing a mushroom-infused masterpiece that will tantalize their taste buds and nourish their bodies.

Get ready to indulge in the extraordinary taste and health benefits that mushrooms bring to the table with these incredible recipes!

• Chicken and Mushroom Marsala
• Mushroom stuffed Eggplant Lasagne Boats
• Speedy chopped mushroom and lamb curry

Speedy chopped mushroom and lamb curry

Serves 4-6

Ingredients:

• 500g leg of lamb, deboned and diced into small cubes
• 1 onion, diced
• 4 cloves garlic, grated
• 2 Tbsp ginger, grated
• 2 Tbsp curry powder of choice
• 375ml beef, lamb or mushroom stock
• 400ml coconut milk
• 4 small potatoes, scrubbed and cut into little cubes
• 500g portabellini mushrooms, quartered
• 1 Tbsp curry powder of choice
• 80g frozen peas
• Steamed basmati rice, to serve
• Fresh coriander, to garnish
• Lime wedges, to serve
• Salt and pepper, to taste
• Olive oil, for cooking

Method:

1. Heat oil in a large saucepan over high heat.
2. Add the lamb, season with a little salt and brown in batches.
3. Remove and set aside.
4. Reduce heat to medium, add onion, garlic and ginger.
5. Cook, stirring often until tender and fragrant.
6. Add the curry powder and cook for a minute.
7. Return lamb to the pan, along with the stock, coconut milk and potatoes.
8. Bring to a simmer.
9. Simmer until the potatoes are cooked through.
10. Just before the potatoes are done, heat a drizzle of olive oil in a large frying pan.
11. Add the portabellinis and cook until golden brown.
12. Season with the curry powder and salt.
13. Add the golden curried mushrooms and the frozen peas to the curry.
14. Simmer until the peas are cooked.
15. Serve the curry in generous mounds over steamed basmati rice.
16. Garnish with coriander and a squeeze of fresh lime juice.