500 ml Tastic Parboiled Rice, uncooked
30 ml Sunflower oil
1,5 kg Lamb neck cutlets
2 Onions, chopped
4 Carrots, peeled and sliced
4 Tomatoes, chopped
10 ml Curry powder
60 ml Tomato paste
Salt
Freshly ground black pepper
2 Sweet potatoes, peeled and sliced
300 ml Chicken stock
Method:
Add the onion to the same pan and sauté until onion is translucent. Add curry powder and fry for 1 minute.
Add the carrots, tomatoes and tomato paste. Then add the browned meat.
Add stock, cover and reduce heat. Simmer for 35 - 40 minutes or until meat is almost tender. Add sweet potatoes and simmer for a further 20 - 25 minutes or until cooked.
Meanwhile, cook rice according to instructions on pack. Keep warm.
Serve the steaming curry on a bed of warm rice.
30 ml Sunflower oil
1,5 kg Lamb neck cutlets
2 Onions, chopped
4 Carrots, peeled and sliced
4 Tomatoes, chopped
10 ml Curry powder
60 ml Tomato paste
Salt
Freshly ground black pepper
2 Sweet potatoes, peeled and sliced
300 ml Chicken stock
Method:
Add the onion to the same pan and sauté until onion is translucent. Add curry powder and fry for 1 minute.
Add the carrots, tomatoes and tomato paste. Then add the browned meat.
Add stock, cover and reduce heat. Simmer for 35 - 40 minutes or until meat is almost tender. Add sweet potatoes and simmer for a further 20 - 25 minutes or until cooked.
Meanwhile, cook rice according to instructions on pack. Keep warm.
Serve the steaming curry on a bed of warm rice.
