Lamb Curry J's Special

Lamb/Mutton curry is an Indian curry dish that is prepared from mutton and vegetables and originated in Bengal.

Prep Time 15

Cook Time 40

Total Time 55

Servings people

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.
1 tbsp olive oil, 1 large onion, 2 tsp garam masala, 2 tsp turmeric, 0.5 tsp ground cinnamon
Add the garlic and chilli, and cook for 1 minute.
1 clove garlic, 1 whole chilli
Add the tomatoes and coconut milk and stir to combine. Simmer for about 10 minutes.
390 g tomatoes, 400 ml light coconut milk
Add the cooked lamb and the sugar snap peas and simmer for a further 10 minutes.
350 g roasted lamb, 200 g sugar snap peas
Turn on the oven to 200c. When to temp, butter the naans and placed on a heat proof tray.
4 mini naan breads
Cook per instructions
Whilst simmering, cook the rice and the beans to pack instructions.
250 g basmati
Serve the curry with the rice, green beans and naan bread.
120 g 2% fat natural yogurt, 300 g fine green beans