Serves 4
| Preparation and cooking times | |
| Prep 35 mins | |
| Cook 60 – 75 mins | |
Ingredients
- Mrs Shah’s Curry Mix
- 1 teaspoon salt
- 2Â onions, finely chopped
- 4 tablespoons sunflower oil
- 4Â garlic cloves, finely crushed
- thumb-size piece fresh root ginger, peeled and very finely grated
- 1 tablespoon tomato purée
- 1kg lean leg of lamb, cut into generous cubes
- 150ml Greek yogurt
- chopped coriander, to garnish
- Heat the oil in a large heavy-based pan, then fry the onion with the lid on, stirring every now and then, until it is really golden and soft. Add the garlic and ginger, then fry for 5 more mins.
- Add Mrs Shah’s Curry Mix and the salt into the pan, with the tomato purée. Stir well over the heat for about 30 secs, then add the meat and 300ml water. Stir to mix, turn down the heat, then add the yogurt.
- Cover the pan, then gently simmer for 40-60 mins until the meat is tender and the sauce nice and thick. Serve scattered with coriander, with plain basmati or pilau rice.
Nutritional Information per serving
386 calories, protein 37g, carbohydrate 6g, fat 24 g, saturated fat 9g, fibre 0g, sugar 3g, salt 0.54 g