Asian Boil Bread/Muffins Chili Curry Dairy Indian Lamb Left Overs Rice Saute Vegetables

Lamb Curry J’s Special

Lamb Curry J's Special
Written by Gryphon

Lamb Curry J’s Special is a variation of the dish that originated during the British Raj colonial-era. Whilst less popular than chicken or seafood, this is a superb way to turn left overs into a main dish. The spices used create a blend that is hard to beat. this recipe use chillies that give a subtle warm heat without blowing your mind. Obviously, you can adjust the heat to your taste buds. This is one of those recipes that will get people coming back for more. Include Aloo Gobi and Mrs Khans Bombay Potatoes for a truly sumptuous meal.  This is classified as “Even I can do it” so good for all levels.

Lamb Curry J's Special

Lamb Curry J’s Special

Lamb/Mutton curry is an Indian curry dish that is prepared from mutton and vegetables and originated in Bengal.
5 from 38 votes
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Course: Main Dish
Cuisine: Indian
Keyword: Bread, Curry, Dairy, Lamb, Left Overs, Spice, Vegetables
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 people
Calories: 856kcal

Ingredients
 

Instructions

  • Heat the oil in a large, deep frying pan and add the onion. Stir in the garam masala, turmeric and cinnamon, and cook over a low heat for 5-10 minutes.
  • Add the garlic and chilli, and cook for 1 minute.
  • Add the tomatoes and coconut milk and stir to combine. Simmer for about 10 minutes.
  • Add the cooked lamb and the sugar snap peas and simmer for a further 10 minutes.
  • Turn on the oven to 200c. When to temp, butter the naans and placed on a heat proof tray.
  • Cook per instructions
  • Whilst simmering, cook the rice and the beans to pack instructions.
  • Serve the curry with the rice, green beans and naan bread.

Nutrition

Calories: 856kcal | Carbohydrates: 79g | Protein: 32g | Fat: 46g | Saturated Fat: 30g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 86mg | Sodium: 415mg | Potassium: 779mg | Fiber: 9g | Sugar: 17g