- Egg free
- Gluten free
- High in dietary fibre
- High in protein
- Lactose free
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Wheat free
- 3 serves veg or fruit
Warm up in winter with this curried lamb casserole recipe, combining tender lamb with delicious curry sauce.
- Serves4
- Cook time45 minutes
- Prep time5 minutes
Ingredients
- 1kg lamb forequarter chops
- 1 cup (100g) frozen chopped onion
- 2 tsp Coles Minced Garlic
- 110g pkt Lee Kum Kee Coconut Curry Vegetables Sauce
- 420g can Coles Chickpeas, rinsed, drained
- 400g can Coles Coconut Milk
- 300g Birds Eye Thai Stir-fry Vegetables
- 1 1/2 cups (300g) long grain rice
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a large saucepan over high heat. Cook lamb, in 2 batches, for 2 mins each side or until browned.
Step 2
Add onion and garlic to the pan and cook, stirring, for 2 mins or until onion softens. Return lamb to the pan with the sauce, chickpeas and coconut milk. Bring to a simmer. Reduce heat to low. Cover and simmer for 30 mins until lamb is just tender.
Step 3
Add vegetables and cook, uncovered, for 5 mins or until vegetables are heated through.
Step 4
Meanwhile, cook rice following packet directions.
Step 5
Serve lamb mixture with rice.
Curried lamb casserole
- Serves4
- Cook time45 minutes
- Prep time5 minutes
Ingredients
- 1kg lamb forequarter chops
- 1 cup (100g) frozen chopped onion
- 2 tsp Coles Minced Garlic
- 110g pkt Lee Kum Kee Coconut Curry Vegetables Sauce
- 420g can Coles Chickpeas, rinsed, drained
- 400g can Coles Coconut Milk
- 300g Birds Eye Thai Stir-fry Vegetables
- 1 1/2 cups (300g) long grain rice
Description
Warm up in winter with this curried lamb casserole recipe, combining tender lamb with delicious curry sauce.
Method
Step 1
Heat a large saucepan over high heat. Cook lamb, in 2 batches, for 2 mins each side or until browned.
Step 2
Add onion and garlic to the pan and cook, stirring, for 2 mins or until onion softens. Return lamb to the pan with the sauce, chickpeas and coconut milk. Bring to a simmer. Reduce heat to low. Cover and simmer for 30 mins until lamb is just tender.
Step 3
Add vegetables and cook, uncovered, for 5 mins or until vegetables are heated through.
Step 4
Meanwhile, cook rice following packet directions.
Step 5
Serve lamb mixture with rice.