Lamb and cauliflower curry pie filling

Lamb and cauliflower curry pie filling

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Throw lamb, cauliflower and spices in a casserole pan and cook until meat is tender! Pop in a pie, service subsequent to rice or freeze until needed.

The ingredient of Lamb and cauliflower curry pie filling

  1. 600g Coles Australian Boneless Mini Lamb Shoulder, cut into 3cm pieces
  2. 2 brown onions, cut into wedges
  3. 2 garlic cloves, crushed
  4. 1 tbsp finely grated ginger
  5. 1/2 cup (150g) korma curry paste
  6. 400g can diced tomatoes
  7. 400ml can coconut milk
  8. 1 head cauliflower, cut into small florets
  9. 1 cup (120g) frozen peas
  10. 1/2 cup harshly roughly chopped coriander

The instruction how to make Lamb and cauliflower curry pie filling

  1. Heat a large flameproof casserole pan greater than high heat. Cook lamb, in 3 batches, turning occasionally, for 5 mins or until brown all over. Transfer to a plate.
  2. go to onion, garlic and ginger to the pan. Cook, stirring, for 2 mins or until onion softens slightly. grow curry paste. Cook, stirring, for 1 min or until aromatic.
  3. Return the lamb to pan. build up the tomato, coconut milk and cauliflower. Cover and cook for 2 hours or until lamb is completely tender. campaign in the peas and coriander. Season. Set aside to cool. deaden the pie filling in airtight containers for up to 3 months, if desired.

Nutritions of Lamb and cauliflower curry pie filling

calories: 296.121 calories
fatContent: 21 grams fat
saturatedFatContent: 12 grams saturated fat
carbohydrateContent: 8 grams carbohydrates
sugarContent: 6 grams sugar
fibreContent:
proteinContent: 17 grams protein
cholesterolContent:
sodiumContent: 478 milligrams sodium

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