Lamb Curry

A quick lamb curry fried with spices, simmered in stock, and served with a chilled chili yogurt sauce.

Estimated Nutrition

	Per Serving	Total
Calories	642.5 kcals	642.5 kcals
Carbohydrates	29.6 grams	29.6 grams
Fat	42.8 grams	42.8 grams
Protein	34.2 grams	34.2 grams

Cook Time

25 mins

Produces

1 person

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

Dairy

75
g

Greek-Style Yoghurt

Liquids

300
ml

Beef Stock

can substitute with vegetable stock

Meat

100
g

Lamb

cubed

NutsSeeds

0.5
tsp

Cardamom Pods

crushed

0.5
tsp

Curry Powder

medium

0.5
tsp

Cumin

dried

0.5
tsp

Coriander Seeds

crushed

2
clove

Garlic

crushed

0.5
tsp

Turmeric

dried

1
handful

Coriander

fresh, chopped

OilsFats

1
tbsp

Oil

Vegetables

1
piece

Chilli

chopped

100
g

New Potatoes

cooked

Steps

Fry the lamb and spices in oil for 5 minutes per side until browned.
Pour 300ml of stock over the meat and simmer for 15 minutes while stirring.
Mix the chopped chili and yogurt together in a small bowl.
Place the curry in a bowl and top with chopped coriander.
Serve the dish alongside spiced yogurt and cooked new potatoes.