About the Recipe
Vermont is the mildest line of Japanese curry cubes so even this "hot" version is quite mild and won't make you break out in a sweat! But that's entirely the point - a lot of people like their curries this way. If you haven't made curry with Japanese curry cubes before - this might be a nice surprise - you can have a curry ready in 30 minutes and it doesn't have to come out of a jar. Japanese curry cubes are available online - if all else fails...Amazon! Of course, you might have an Asian or Japanese store nearby in which case you're bound to find them there too. I often think that lamb gets lost in a strongly flavoured curry so I think this mild version with plenty of creamed coconut suits it well.
Ingredients
1 tbsp veg oil
2 cloves garlic
1/2cm ginger
1 onion
1 tbsp ground cumin
300g lamb chunks
120g mushrooms
1/8 tsp each, salt & pepper
300ml water
3 tbsps creamed coconut*
4 cubes, ‘Vermont’ hot curry roux
120g fresh spinach, rinsed
2 portions, cooked rice
some coriander for garnishing (optional)
* you can use a tin of coconut milk instead of water and creamed coconut
Preparation
finely mince the garlic & ginger
cut the onion & mushrooms into bite size chunks
heat the oil in a frying pan and add the garlic, ginger, onion & cumin and fry for 30 secs
add & fry the lamb for 1 min
add & fry the mushrooms, salt & pepper for 30 secs
add the creamed coconut & water, cook over a medium heat for 10 mins
add the vermont curry cubes & cook over a low-medium heat for 5 mins, stirring occasionally
add the spinach and mix until wilted
serve with rice and garnish with some coriander