Lamb curry made from real vegans.

My kids have become increasingly distressed by the realisation that chickens and lambs etc were once actual cute little animals, and aren’t grown in a vat somewhere… (Margaret Atwood, that chicky nobs franchise is looking good ) So every now and again I make the effort to buy vegan replacements, but generally the selection in South Africa is limited when it comes to the kind of food I enjoy making.

So it was with great yayness I discovered that Fry’s has been expanding its range, and they now have lamb for curries.

Herewith today’s curry. Please note that this curry is about as authentically Indian as I am. It’s also pretty simple and you can go play around with ingredients etc. I still need to do a proper shop so I just used what I had on hand.

Ingredients:(ie: what I had in my fridge)

1 packet Fry’s lamb pieces
4 medium potatoes
curry powder (however you like it)
1 yellow pepper (red would probably look nicer, whatever suits you.)
4 cardomom  pods
1/2 a lime
3 spring onions
1/2 can coconut milk
minced garlic
oil for cooking

Incredibly Difficult Recipe:

Cook Fry’s lamb pieces according to packet, + a few extra cracked cardamom pods and a teaspoon of medium curry powder, plus a few squeezes of lime, set aside.
Peel and cube 4 med potatoes, shallow fry until golden, drain off oil
cut up a yellow pepper, add to potato, toss in the fake lambkin, add 3 chopped spring onions.
Add some more lime juice and ½ cup coconut cream. (I would add more next time, to give this a “saucier” feel)
add in garlic/chillies/whatever seasonings you want (I just used garlic because the spawn are not big on heat.)
Stir through to cook – about 2 – 3 minutes
I served this over aged basmati, with a dollop of peach chutney on top

TADA!