Lamb curry recipe

38 ratings Rate
  • Serves 4
  • 15mins to prepare and 75mins to cook
  • 635 calories / serving
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A tasty lamb curry is a sure thing when it comes to pleasing all the family, and it couldn't be easier to create with this delicious recipe.

Heat the sunflower oil in a large pan. Add the onion, cook over a medium heat for about 10 minutes until it browns but doesn’t burn. Add the cumin, turmeric, cardamon pods, cinnamon, garlic, ginger and chillies and cook for 2 minutes. Toss in the lamb and stir well so it's evenly coated with the onion and spice mix. Cook for 2 minutes.

Add the tomatoes and 200ml water. Bring to the boil, cover and simmer for 1 hour. After the lamb has been cooking for 30 minutes, cook the rice according to packet instructions, drain well and fluff up with a fork until ready to serve.

Remove the lid from the lamb curry, raise the heat and bubble until sauce evaporates and thickens a little. Toss in the spinach and coriander just before serving.

Freezing and defrosting guidelines

Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.

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  • Ingredients

  • 2tbsp sunflower oil
  • 1 large onion
  • 1 tsp ground cumin
  • 1/2tsp turmeric
  • 6 cardamon pods
  • 1/4tsp ground cinnamon
  • 3 cloves of garlic
  • 2cm piece root ginger, peeled, finely shredded
  • 1-3 green chillies
  • 450g (14 1/2oz) neck fillets of lamb
  • 400g (14oz) can chopped tomatoes
  • 300g (10 1/2oz) basmati rice
  • 125g (4oz) baby spinach leaves
  • 3tbsp fresh coriander
  • Energy 2640kj 635kcal 32%
  • Fat 26g 37%
  • Saturates 10g 50%
  • Sugars 7g 8%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 69.2g Protein 29.7g Fibre 3.1g


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