Home-style lamb curry

• porcje: 4 servings
• czas aktywny: 15 minutes
• całkowity czas: 2 hours 5 minutes

Składniki

thumb-sized piece ginger ½ cut into matchsticks, the rest left whole

2 onions quartered

4 garlic cloves

2 tbsp rapeseed oil

1 cinnamon stick

1 tbsp ground coriander

1 tsp ground cumin

1 tsp ground turmeric

½ tsp fennel seeds

750g leg of lamb diced

400g can chopped tomatoes

1 red chilli or green chilli, deseeded and sliced

small bunch coriander stalks finely chopped, leaves roughly chopped

basmati rice and mango chutney or raita, to serve

Wskazówki

Put ½ the thumb-sized piece of ginger, 2 quartered onions and 4 garlic cloves in a food processor with 300ml water. Blitz to a smooth purée.

Scrape down the sides with a spoon and blitz again to make it as smooth as you can. Tip into a deep sauté pan, cover with a lid and simmer for 15 mins.

Remove the lid and cook for 5 mins more, stirring occasionally. By now the liquid should be all gone. If not, cook a little longer.

Add 2 tbsp rapeseed oil to the pan with the remaining piece of ginger, cut into matchsticks. Turn up the heat and fry, stirring, for 3-5 mins until it starts to colour.

Stir in 1 cinnamon stick, 1 tbsp ground coriander, 1 tsp ground cumin, 1 tsp ground turmeric and ½ tsp fennel seeds, then add 750g leg of lamb. Stir-fry until the lamb changes colour.

Tip in 400g can chopped tomatoes with a can of water and 1 deseeded and sliced red or green chilli, season well, cover and leave to simmer for 1 hr.

Stir in the finely chopped stalks from a small bunch coriander, re-cover and cook for a final 30 mins until the lamb is tender. Add a splash of water if necessary to loosen the consistency as it cooks.

Stir in the roughly chopped coriander leaves and serve with basmati rice and mango chutney or raita.

Wartości Odżywcze

• Kalorie: 470
• Tłuszcz Całkowity: 29 g
• Tłuszcz Nasycony: 10 g
• Sód: 0.3 mg
• Węglowodany Całkowite: 11 g
• Błonnik Pokarmowy: 3 g
• Cukry Całkowite: 8 g
• Białko: 39 g