Creamy lamb and tomato curry
- Preparation and cooking time
- Total time
- A little effort
- Serves 4
Skip to ingredients
- olive oil
- 1 large onionhalved and sliced
- 3 cloves garliccrushed
- a small chunk gingerfinely grated
- 2 tbsp tomato purée
- 2 tsp garam masala
- 2 tsp ground cumin
- 2 tsp turmeric
- ½ tsp ground coriander
- 1 tsp mild chilli powder
- 5 pods cardamomseeds ground
- 500g lamb neck filletcut into chunks
- 300ml chicken stock
- 2 tbsp ground almonds
- 4 tomatoeschopped
- 6 tbsp natural yogurt
- rice or breadto serve
Nutrition: per serving
- kcal451
- fat28.3g
- saturates9.5g
- carbs14g
- fibre2.8g
- protein33.5g
- salt0.6g
Method
step 1
Heat 2 tbsp oil in a pan. Cook the onion, garlic, and ginger until the onion is very soft and has a little colour. Add the tomato purée and all the spices and cook for 2 or 3 minutes.
step 2
Add the lamb cooking and turning it in the mix for a few minutes until the lamb is opaque.
step 3
Add the chicken stock, bring to a simmer, cover and cook for 1 hour. Add the almonds and tomatoes and cook for another 15 minutes uncovered. Stir in the yogurt and heat gently then serve with rice or breads.
