Quick Lamb Curry

Eating out is all very well, but not matter how cheap the meal, eating at home is far more economical. Lamb is not the cheapest meat on offer these days, but only a little is need for this recipe and if you omit the meat this becomes even cheaper, and a very acceptable vegetarian curry. Alternatively, one can used left over cold meats. Assuming that you make up the sauce mixture beforehand, preparation time is no more than ten minutes – less if preparing a vegetable curry.

1 tblsp balsamic vinegar.
1 tblsp soy sauce.
2 tblsp sesame oil.
1 tblsp miso paste.
3 tblsp cornflour.
2 tsp chicken stock powder.
2 tsp curry powder [or to taste].
Salt to taste.
¼ cup oil.
250g finely sliced lean lamb.
¼ cup sliced almonds.
2 tablespoons chopped coriander greens.
3 cups diced mixed vegetables.

Mix together the vinegar, soy, sesame oil, miso paste, cornflour, stock powder, curry powder and salt then top up the mixture with cold water to the quantity of two cups. Set aside. Prepare the diced vegetables, place in a bowl and set aside. Slice the meat and set aside. Place the almonds and coriander in a dish and set aside.

Bring a pot of hot salted water to the boil. Heat the oil in a sauté pan over a hot flame and stir fry the meat until sealed and the juices are beginning to run. Add the almonds and coriander and stir fry for a minute until they turn golden. Add the sauce mixture and bring to the boil, stirring until thickened. Reduce heat to a simmer and cover and cook for 10 minutes. Add the rice to the boiling water.
Add the vegetables to the meat mixture, increase the heat a little, and stir through. Cook for another 5 minutes, stirring occasionally, or until the rice is done to your taste. Serve immediately over the rice.

Serves 2.

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