Lamb Curry Rice Bowl

Name: Lamb Curry Rice Bowl
Total time: 600 s
Yield: 2 Servings
Cuisine: British
Ingredients: 200-250 g thinly sliced Lamb *Mince can be used; Salt & Pepper; 1/2 Onion *thinly sliced; 1 tablespoon Oil; 1 tablespoon Curry Powder; 1 Ripe Tomato *cut into small pieces; 2 servings warm Cooked Rice; Finely chopped Spring Onion *optional; 1 small piece Ginger *grated; 1 clove Garlic *grated; 2 tablespoons Soy Sauce; 2 tablespoons Sake (Rice Wine) OR Water

Hiroko Liston @hirokoliston

Melbourne, Australia

The other day, when I found Lamb meat was on special at a supermarket, I bought a block and thinly sliced it. I divided into easy-to-use portions and froze them. Thinly sliced meat is quick and easy to cook. It took less than 10 minutes to cook this Lamb Curry Rice Bowl as I used leftover cooked Rice. I seasoned it with Soy Sauce.

Hiroko Liston @hirokoliston

Saved

Ingredients

10 minutes

2 Servings

200-250 gthinly sliced Lamb *Mince can be used
Salt & Pepper
1/2Onion *thinly sliced
1 tablespoonOil
1 tablespoonCurry Powder
1Ripe Tomato *cut into small pieces
2servings warm Cooked Rice
Finely chopped Spring Onion *optional
Sauce
1small piece Ginger *grated
1 cloveGarlic *grated
2 tablespoonsSoy Sauce
2 tablespoonsSake (Rice Wine) OR Water

Saved

Steps

10 minutes

1

Combine all the Sauce ingredients in s small bowl.
2

Cut thinly sliced Lamb into bite-size pieces and lightly season with Salt & Pepper. Prepare vegetables.
3

Heat Oil in a frying pan over medium heat, cook Onion for a few minutes. Add Lamb and stir until Lamb changes colour.
4

Add Curry Powder and stir to combine. Add Tomato and the Sauce, and stir until the Sauce thickens.
5

Half fill a bowl with warm Cooked Rice, cover it with the Lamb mixture, sprinkle with finely chopped Spring Onion, and enjoy.