A Speedy Mushroom and Lamb Curry Recipe for Snowy Days

An easy and quick mushroom and lamb curry by SAMFA

By Renate Engelbrecht

Tuesday, Jul 11

Curry is a magical spice. Its fragrant aroma subtly lingers, luring you in and making you feel right at home. It’s also a spice that I often link to cold winter days and seeing that so many parts of South Africa have been covered under a blanket of snow over the past three days, I thought this recipe might come in handy. It’s from SAMFA, the South African Mushroom Farmers’ Association, hence the recipe includes mushrooms – a great, healthy add-on! Plus, it’s quick and easy, which helps.

Chopped Mushroom and Lamb Curry

Serves 4-6


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


Mushroom and Lamb Curry Recipe
Image: SAMFA


Heat oil in a large saucepan over high heat.

Add the lamb, season with a little salt and brown in batches.

Remove and set aside.

Reduce heat to medium, add onion, garlic and ginger.

Cook, stirring often until tender and fragrant.

Add the curry powder and cook for a minute.

Return lamb to the pan, along with the stock, coconut milk and potatoes.

Bring to a simmer.

Simmer until the potatoes are cooked through.

Just before the potatoes are done, heat a drizzle of olive oil in a large frying pan.

Add the portabellinis and cook until golden brown.

Season with the curry powder and salt.

Add the golden curried mushrooms and the frozen peas to the curry.

Simmer until the peas are cooked.

Serve the curry in generous mounds over steamed basmati rice.

Garnish with coriander and a squeeze of fresh lime juice.



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