Indian Lamb Curry
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Serves  4  Print this recipe  FavoriteLoadingAdd to my favourites
  
Nutrition Value
Kcalories
445
Fat
19.9g
Saturated Fat
5.4g
Carbs
27g
Sugars
4.3g
Protein
38.5g
Fibre
4.6g
Sodium
0.239g
Ingredients
3 tbsp vegetable oil
1 onion, finely chopped
4 garlic cloves, crushed
1 tsp cumin
500 g lamb shoulder, cut into bitesized pieces
3 small potatoes (or sweet potatoes), cut into 1-inch cubes
3 tbsp tomato puree
2 tsp ground coriander
0 Salt and black pepper
2 tsp garam masala
1 tsp ground turmeric
150 ml chicken stock
1 tsp dried chilli flakes
0 Natural yoghurt
0 Mint leaves, chopped
0 Garlic naan
Method

1            Heat the oil in a saucepan over a medium heat. Add the onion, garlic, and cumin and cook for 8-10 minutes.

2            Add the lamb, potatoes, tomato purée, coriander, salt and pepper, garam masala, turmeric, stock and chilli flakes, and stir to coat.

3            Cover with a lid and simmer for about 90 minutes, until the meat is tender. Divide into serving bowls, top with a dollop of natural yoghurt and some mint, and serve with garlic naan.