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Vermont hot curry with lamb

Prep Time:

15 minutes

Cook Time:

20 minutes


2 Servings



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.


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


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

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