Lamb Curry
by a UK based family originating in East Africa
Fat
Saturated Fat
Sugar
Salt
We do not recommend this recipe as a healthy choice. The recipe for this traditional dish was collected from households as part of the South Asian Food Survey, and many households continue to cook it this way. There may be room for improvement — consider alternate recipes that may be available for this dish.
Serves: 4
Ingredients
600 g lamb meat
3 tbsp mixed vegetable oil
150 g tinned tomatoes
4 tsp fresh garlic
3 tsp fresh ginger
1 tsp salt
1 tsp coriander powder
1 tsp cumin powder
2 green chillies, chopped
1/2 tsp turmeric
1/2 tsp garam masala
60 g fried onions
Source
This recipe had been sourced from Asian Food Survey
Healthy Hints
Do you really need the fried onions? Try using lean meat and cooking the curry in the meat juices rather than in oil. If you prefer to boil the meat separately, then throw away the cooking water so you get rid of some of the unhealthy saturated fats. This dish isn't so high in calories on it's own, but remember to add on the calories from accompaniments like roti or rice.
Cooking Guide
1. Cook the meat in some hot water in a pressure cooker.
2. Heat the oil and stir-fry the tomatoes, garlic, ginger and salt in the oil.
3. Add the cooked meat with the remaining ingredients as well as some hot water, cover and cook over a medium heat till done.
Food facts per serving
Why not compare this recipe with all our other dishes in the Nutrient Table
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