Indian lamb curry

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1665
Lamb curry Easy Food

Serves 4

3 tbsp vegetable oil
1 onion, finely chopped
4 garlic cloves, crushed
1 tsp cumin
500g lamb shoulder, cut into bite-sized pieces
3 small potatoes (or sweet potatoes), cut into 1-inch cubes
3 tbsp tomato purée
2 tsp ground coriander
Salt and black pepper
2 tsp garam masala
1½ tsp ground turmeric
150ml chicken stock
1 tsp dried chilli flakes
To serve:
Natural yoghurt
Mint leaves, chopped
Garlic naan
Rice

  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.

Per serving: 445kcals, 19.9g fat (5.4g saturated), 27g carbs, 4.3g sugars, 38.5g protein, 4.6g fibre, 0.239g sodium