Lamb Curry (variation)
by a UK based family originating in Bangladesh
Fat
Saturated Fat
Sugar
Salt
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, particularly in terms of salt.
Serves: 6
Ingredients
4 tbsp vegetable oil
1 large onion, chopped
2 tsp salt
4 tsp curry powder
2 tsp garam masala, ground
2 tsp coriander powder
5 tsp fresh garlic, crushed
5 tsp fresh ginger, crushed
1 kg lean lamb, cubed
Source
This recipe had been sourced from Asian Food Survey
Healthy Hints
Choose a mono-unsaturated oil like rapeseed, canola or olive, or better still, try a spray oil so you use less. See if you can gradually get the salt down to a teaspoon for the whole recipe.
Cooking Guide
1. Heat the oil in a large saucepan over a medium-high heat. Add the onion and caramelize till golden brown.
2. Add salt and all the spices along with the freshly crushed garlic and ginger, then sauté well to enhance the flavour.
3. Add the lamb; stir frequently to coat the meat with spices.
4. Add enough water to help cook the meat, cover and cook on a medium-low heat till the meat is cooked through.
Bonus Tip:
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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