Lamb Curry
by a UK based family originating in Bangladesh
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: 8
Ingredients
230 ml corn oil
2 large onions, chopped
4 tsp curry powder
1 tsp coriander powder
1 stick cinnamon powder
1/2 tsp cardamom pods
1/2 tsp cloves
2 bay leaves
1/4 tsp turmeric
3 tbsp fresh garlic, crushed
3 tsp fresh ginger, crushed
1.5 kg lean lamb, cubed
3 tsp salt
handful fresh coriander, chopped
Source
This recipe had been sourced from Asian Food Survey
Healthy Hints
Save this meal for special occasions only as it is high in total fat, saturated fat and salt. Or why not try the lower fat version?
Cooking Guide
1. Heat the oil in a large saucepan over a medium high heat. Add onion and caramelize until golden brown.
2. Add all the spices along with fresh the chopped garlic and ginger, then sauté well to enhance the flavour.
3. Add meat and season with salt; stir frequently to coat the meat with the spices.
4. Add water to the meat, cover and cook on a low heat approx for one hour.
5. Garnish with fresh coriander leaves.
Food facts per serving
Why not compare this recipe with all our other dishes in the Nutrient Table
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