Lamb-curry

Lamb karahi

  • Serves 4
  • Takes 5 min to make and about 25 min to cook
  • Easy
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

  • Calories289kcals
  • Fat20.7g (7.2g saturated)
  • Protein22g
  • Carbohydrates6.7g (4.4g sugars)
  • Salt0.3g

3.5 / 5 rating (2 votes)

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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

Main Ingredients:

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