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.


2 Servings


200 to 250g 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

  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.