I attend a Slimming Class each week and spotted a recipe for Lamb Korai. I tweeked it to my taste and hope you all like it too! It is a regular in our household.
Preheat oven to 180*/fan 160*/gas 4. Place an ovenproof casserole dish, sprayed with Frylight, over a low heat. Add the onions and stir fry for 10mins until softened, but not coloured.
Stir in the curry powder, chillies, garlic and ginger and cook for 1min. Turn heat up to medium, add the tomatoes and cook, stirring, for 4-5 mins or until any liquid has evaporated.
Add the lamb and cook, stirring, for 5-10 mins until browned. Add the stock, bring to the boil then add the peppers and season. Cover with a lid or foil and cook in the oven for 45 mins or until the lamb is tender.
Meanwhile, rinse the rice then transfer to a pan with 700mls of boiling water and simmer over a low heat for 10 mins. Remove from the heat and leave to stand for 45 mins. Fluff up with a fork, divide between 4 bowls, add curry, garnish with coriander leaves. Serve with lemon wedges.
This is a very healthy recipe. If you are slimming but get the usual takeaway urge, this satisfies you and you will not buy takeaway curry again! Enjoy!
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.