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Lamb and tomato curry with mint yogurt

  • serves 4
  • A little effort

This lamb and tomato curry with mint yogurt takes a while but is really easy to make - a great low-effort way to feed the family

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Ingredients

  • lamb neck 750g, cut into chunks
  • oil for frying
  • onion 1, finely chopped
  • garlic 2 cloves, crushed
  • ginger 2cm piece, grated
  • tomato purée 2 tbsp
  • garam masala 3 tsp
  • turmeric 2 tsp
  • cayenne a pinch
  • cardamom pods 4, lightly crushed
  • lamb or chicken stock 400ml
  • cherry tomatoes 400g (very ripe) or 2 tins of cherry tomatoes
  • mint a small bunch, leaves chopped
  • Greek yogur t 200g
  • naan or rice to serve

Method

  • Step 1

    Heat the oven to 170C/fan 150C/gas 3½. Fry the lamb in a little oil in a casserole dish until it is brown all over, add the onion and fry for 5 minutes then stir in the garlic and ginger. Add the tomato purée, garam masala, turmeric, cayenne and cardamom and stir well. Add the stock and simmer. Put a lid on the pan, put in the oven for 1 hour.

  • Step 2

    Stir in the tomatoes and cook for a further 20 minutes with the lid off. Season with salt.

  • Step 3

    Stir the mint and yogurt together with a little salt, dollop on top of the lamb and serve with naan and rice on the side.

Nutritional Information

  • Kcals 550
  • Fat 35.8g
  • Saturates 16.3g
  • Carbs 15.3g
  • Fibre 3.4g
  • Protein 39.8g
  • Salt 0.6g
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