Lamb karahi recipe

By Lizzie Kamenetzky

  1. Serves 4
  2. Takes 5 minutes to make and about 25 minutes to cook
  3. Rating

For Asian dishes like this lamb recipe, which use a lot of spices, choose supermarket own brands, rather than premium names – it's a great way to make savings. Or bulk-buy spices from local Asian shops.

tried and tested
Lamb karahi

Ingredients

  1. 2 tbsp olive oil
  2. 1 large onion, sliced
  3. 2 garlic cloves, crushed
  4. 2 tsp each cumin seeds, ground coriander and garam masala
  5. 1 tsp chilli flakes
  6. 400g lamb leg steaks, cut into cubes
  7. 400g can chopped tomatoes
  8. A handful chopped fresh coriander
  9. A dollop of natural yogurt and naan bread or steamed basmati rice, to serve

Method

  1. 1. Heat 2 tbsp olive oil in a large pan and gently fry the onion and garlic cloves,for 5 minutes, until soft.
  2. 2. Add 2 tsp each cumin seeds, ground coriander and garam masala and 1 tsp chilli flakes and cook for 1 minute.
  3. 3. Add the lamb leg steaks and brown all over. Pour in the chopped tomatoes, add a splash of water and simmer for 15-20 minutes.
  4. 4. Stir in a handful chopped fresh coriander and serve with a dollop of natural yogurt and naan bread or steamed basmati rice, if you like.

Nutritional info

Per serving: 289kcals, 20.7g fat (7.2g saturated), 22g protein, 6.7g carbs, 4.4g sugar, 0.3g salt

Chef's tip

Follow the recipe but cook the lamb and spices, adding a few crushed cardamom pods, for an extra 15 minutes. Replace the tomatoes with a 200g tub plain yogurt and 2 tbsp ground almonds and cook for 5 more minutes for a delicious, mild curry.

Comments

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carolineparkes

November 19

Great success! Very easy and got thumbs up from the hubby!

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