Lamb Curry (variation)
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: 6
Ingredients
1 kg lamb chops, lean
3 small tomatoes, chopped
1 large onion, chopped
1 tsp turmeric
4 tsp fresh ginger, crushed
3 tsp fresh garlic, crushed
2 tsp salt
2 tsp chilli powder
1 tsp garam masala, ground
6 tbsp ghee
Source
This recipe had been sourced from Asian Food Survey
Healthy Hints
Choose lean meat, throw away the meat juices after boiling and replace the ghee with a tablespoon of rapeseed or canola oil if you need it. Get into the habit of measuring added salt and aim for ½ to 1 teaspoon of salt for a curry that serves 4 people.
Cooking Guide
1. Put all the ingredients in a pressure cooker with water to cover and cook till tender.
2. When the meat is cooked, stir in the ghee and add more water if required. Cook for a few more minutes till all the flavours have blended.
Food facts per serving
Why not compare this recipe with all our other dishes in the Nutrient Table
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