Lamb with yogurt and coriander recipe

  • Serves 4
  • 20 mins to prepare and 1 hr to cook
  • 670 calories / serving
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Heat the sunflower oil for the lamb in a large casserole dish over a moderate heat until hot. Season the lamb pieces and sear, in batches if necessary, until golden brown in colour all over. Add all the lamb back to the dish, then add the sweet potato slices. Pour in 500ml of water, cover the dish with a lid and cook over a low heat for 45 minutes until the sweet potato and lamb are tender.

Meanwhile, prepare the sauce by toasting the spices in frying pan over a medium heat for 1 minute, stirring occasionally.

Add the sunflower oil to the pan and some seasoning and fry the spices for a few minutes. Add the yogurt to the pan and stir well until you have a smooth sauce. Simmer for a few minutes, then stir through the chopped coriander.

Add the broad beans to the lamb and sweet potato a few minutes before they are finished cooking. Remove from the heat and arrange the lamb and sweet potato in a serving dish.

Spoon over the broad beans then spoon the yogurt sauce all over. Serve immediately.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 50ml sunflower oil
  • 500g lamb neck fillet, trimmed and cut into large chunks
  • 150g broad beans, shelled
  • 2 large sweet potatoes, peeled and sliced
  • salt
  • pepper
  • For the sauce

  • 20ml sunflower oil
  • 500ml low-fat smooth yogurt
  • 2tsp ground cumin
  • 1tsp ground coriander
  • ½tsp turmeric
  • 1tsp red chilli powder
  • small bunch coriander, finely chopped
  • Energy 2805kj 670kcal 34%
  • Fat 42g 60%
  • Saturates 14g 70%
  • Sugars 18g 20%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 44.1g Protein 33.2g Fibre 7.8g


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