Malaysian Curry

Malaysian Curry

No Count Recipe

Full Choice  3 pts per serving

500g lean lamb cut into pieces

frylight

1 leek, sliced thickly

2 carrots, peeled & sliced

1 small yellow pepper, cut into chunks

1 tbsp fresh ginger

1 small stem lemon grass, sliced thinly (optional)

1 tbsp garma masala or mild curry powder

2 tbsp light soy sauce

fresh chopped parsley or coriander

salt & pepper

Spray a pan with frylight and cook the lamb until browned.  Remove and set aside.

Spray pan again and cook the veg with the ginger and lemon grass for 3 mins until just softened.  Return the meat to the pan, sprinkle with the garam masala or curry powder and stir well.  Cook for 1 min then add the soy sauce.  Cover and cook over gentle heat for 15 mins then add 150 ml water or stock and cook a few minutes more.

Serve hot, garnished with fresh chopped herbs.