Lamb and beetroot yoghurt curry
- October 2019
- Serves 4-6
- Hands-on time 35 min, oven time 2½ - 3 hours
For a soul satisfying, melt-in-the-mouth curry that’s worthy of a gathering, give this deeply flavoured lamb and beetroot yogurt curry a go.
Or try this wonderful slow-cooked curried leg of lamb for a dinner with a difference.
- 19.7g (9.6g saturated)
- 14.5g (12.4g sugars)
Marinate the lamb up to 2 days ahead and keep covered in the fridge. Cover leftovers and keep in the fridge for up to 4 days or freeze for up to 3 months. Reheat in a pan with a splash of water until piping hot.
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