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Lamb Curry J's Special
Lamb/Mutton curry is an Indian curry dish that is prepared from mutton and vegetables and originated in Bengal.
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Course:
Main Dish
Cuisine:
Indian
Keyword:
Bread, Curry, Dairy, Lamb, Left Overs, Spice, Vegetables
Prep Time:
15
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
55
minutes
minutes
Servings:
4
people
Calories:
856
kcal
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Ingredients
Metric
Imperial
1
tbsp
olive oil
1
large
onion
finely chopped
2
tsp
garam masala
2
tsp
turmeric
0.5
tsp
ground cinnamon
1
clove
garlic
crushed
1
whole
chilli
finely chopped
390
g
tomatoes
carton, chopped
400
ml
light coconut milk
350
g
roasted lamb
leftover shredded
200
g
sugar snap peas
sliced
250
g
basmati
4
mini
naan breads
300
g
fine green beans
120
g
2% fat natural yogurt
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.
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
Nutrition
Calories:
856
kcal
|
Carbohydrates:
79
g
|
Protein:
32
g
|
Fat:
46
g
|
Saturated Fat:
30
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
11
g
|
Cholesterol:
86
mg
|
Sodium:
415
mg
|
Potassium:
779
mg
|
Fiber:
9
g
|
Sugar:
17
g