Lamb Curry
by a UK based family originating in Pakistan
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: 2
Ingredients
5 tbsp corn oil
1 small onion, chopped
5 tsp fresh ginger, crushed
2 green chillies, chopped
1 tsp fresh garlic, crushed
1 tsp salt
handful fresh coriander, chopped
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp turmeric
1 large tomato, chopped
350 g lamb, cubed
2 tbsp natural yoghurt
500 ml warm water
Source
This recipe had been sourced from Asian Food Survey
Healthy Hints
Go easy! Choose lean meat and less oil. Also, adding some lentils or vegetables will make it go further so you could end up with this recipe serving four people – that would make it much healthier.
Cooking Guide
1. In a large thick based pan heat the oil for about a minute or so.
2. Add the onions and cook on medium heat for 2-3 minutes until golden brown. Reduce the heat to low.
3. Add the ginger, chillies, garlic,salt, fresh and ground coriander, cumin, turmeric and tomatoes and stir well for 2-3 minutes.
4. Add the Lamb and mix well making sure that all the lamb is coated with the sauce. This should take 3-4 minutes.
5. Add the yogurt and water and stir. Bring the liquid to boil on medium heat.
6. Cover the pan and cook the curry on low heat for 45-60 minutes until lamb is tender and the curry has a thick sauce. Mix at regular intervals to make sure that the sauce does not stick to the bottom of the pan. Add more water if you prefer a lighter sauce or if you feel that the sauce is too dry.
Food facts per serving
Why not compare this recipe with all our other dishes in the Nutrient Table
Email this page
Print this page
Bookmark & Share
Email
RSS Feed
Twitter
