Lamb karahi
  • Serves icon Serves 4
  • Time icon Takes 5 min to make and about 25 min 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.

Nutrition: per serving

Calories
289kcals
Fat
20.7g (7.2g saturated)
Protein
22g
Carbohydrates
6.7g (4.4g sugars)
Salt
0.3g
Calories
289kcals
Fat
20.7g (7.2g saturated)
Protein
22g
Carbohydrates
6.7g (4.4g sugars)
Salt
0.3g

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.

delicious. tips

  1. 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.

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