Quick Lamb and Kumara Curry

Quick Lamb and Kumara Curry

The key to using lamb leg steaks in a quick cooking recipe such as this is to remove all the fat and sinew and slice the meat very thinly across the grain. Any large pieces of meat will be tough and chewy. It is also essential to keep the temperature high during cooking or the meat will release its juices and start to stew.

Serves 4-6

Photography by Aaron McLean
From issue #30
Sept. 5, 2015
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