Lamb curry

    Cook your rice in the moat and your curry in your COBB at the same time. Invite some mates over for a warming winter meal and impress their socks off.

    Serves 4

    Ingredients:

    2 tbsp oil
    1½ onions, chopped
    1 green pepper, chopped
    2 cloves garlic, chopped
    2 tsp ginger
    2 tsp curry powder
    1 tsp lamb masala paste
    600g stewing lamb, cubed
    1 tbsp flour
    2 tomatoes, diced
    1 cup beef stock
    3 potatoes, peeled and cubed
    salt & pepper

    Method:

    1. Prepare your COBB with the wok pan and heat for five minutes with the lid on.

    2. Add the oil, onion, green pepper, garlic, ginger, masala paste and curry powder and fry for five minutes until the onion is browned.

    3. Toss the meat in the flour, add to wok and brown.

    4. Add remaining ingredients, stir and cover with lid and cook for two hours, or until meat is soft, stirring lightly every 15 minutes and checking there is enough fluid.

    5. Serve with rice and cooling sambals.

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