428052-1-eng-GB_lamb_rt_003

Lamb karahi

  • for 4 people
  • Takes 5 minutes to make and about 25 minutes to cook
For Asian dishes like this low-calorie 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.

Nutritional info per serving

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

2 / 5 rating (1 vote)

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INGREDIENTS

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

METHOD

1. Heat 2 tbsp olive oil in a large pan and gently fry the onion and garlic cloves,for 5 minutes, until soft.
2. Add 2 tsp each cumin seeds, ground coriander and garam masala and 1 tsp chilli flakes and cook for 1 minute.
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. 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.

  • 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.

From November 2008

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