Creamy lamb and tomato curry

Creamy lamb and tomato curry

  • serves 4
  • A little effort

This creamy lamb and tomato curry recipe is a great one to have on hand midweek. It may take a little longer, but it's totally worth it and it's really easy. Big flavours, minimal effort - it's a winner for us!

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Ingredients

  • olive oil
  • onion 1 large, halved and sliced
  • garlic 3 cloves, crushed
  • ginger a small chunk, finely grated
  • tomato purée 2 tbsp
  • garam masala 2 tsp
  • ground cumin 2 tsp
  • turmeric 2 tsp
  • ground coriander ½ tsp
  • mild chilli powder 1 tsp
  • cardamom 5 pods, seeds ground
  • lamb neck fillet 500g, cut into chunks
  • chicken stock 300ml
  • ground almonds 2 tbsp
  • tomatoes 4, chopped
  • natural yogurt 6 tbsp
  • rice or bread to serve

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.

Nutritional Information

  • Kcals 451
  • Fat 28.3g
  • Saturates 9.5g
  • Carbs 14g
  • Fibre 2.8g
  • Protein 33.5g
  • Salt 0.6g
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