Lamb curry
prep: 20 minutes
cook: 2.5 hours
serving: 6
Nutrition Facts
each serving
KCal
206
Carbs
16.5g
fiber
4.9g
Protein
15.7g
Fat
7.5g
Saturates
2.6g
Sugars
14g
Salt
0.28g
Fruit/Veg Portion
3
Ingredients
all 14 types- 2 tsp sunflower oil
- 400g diced lean lamb
- 3 onions, chopped
- 4 carrots, chopped
- 2 x 400g tins chopped tomatoes
- 1 tbsp tomato puree
- 2-3 tsp curry powder
- 1-3 Scotch bonnet chillies, finely chopped (according to how hot you like it)
- 6cm fresh ginger, grated
- 1 level tsp allspice
- 1 tbsp chopped parsley
- 1 low-salt vegetable or chicken stock cube
- 1 litre water
- 1 tbsp chopped coriander
Directions
3 steps in totalStep 1
Heat the oil in a pan and add the lamb and onions. Cook for 5 minutes stirring regularly until starting to brown.
Step 2
Add all the other ingredients, except the coriander, stir and bring to the boil. Put the lid on, reduce the heat and simmer gently for 2–2.5 hours stirring regularly, until the lamb is tender. Add a little more water if needed.
Step 3
Serve with a sprinkle of coriander.
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