Delicious And Super Healthy Lamb Curry Recipes

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DELICIOUS AND SUPER HEALTHY LAMB CURRY



Delicious and super healthy Lamb Curry image

This healthy Sri Lankan curry is so addictive. I am addicted to anyway. It is healthy and so delicious. It contains super healthy ingerdients.

Provided by Ramona Sebastian

Categories     Main Course

Time 55m

Number Of Ingredients 16

800 g lamb meat ((cubed) approx 2 pounds)
1 large onion
3 tbsp curry powder ((for hot))
1 green chili ((fresh- for extra hot))
1/2 tsp seeds ((mixed))
1 tsp turmeric powder
8-10 curry leaves ((fresh, frozen or dry))
2/3 tbsp tomato puree
1 tsp cumin powder
1/2 tbsp garam masala
1 can tomato ((chopped))
2 cloves garlic
1/4 pepper ((freshly ground))
1 tsp ginger ((grated))
1/2 lemon ((its juice))
1 tsp salt

Steps:

  • Cut the washed lamb meat into chunks/pieces. I usually cut the meat into small cubes of about 1 cm sq. Add the salt, the curry powder and mix well to coat the meat. Set aside for as long as you wish but, the longer the meat marinades the better.
  • Meanwhile, peel, wash and chop the onion. Wash the fresh chilli, peel, crush and chop the garlic. Set aside ready for action.
  • Place a cooking pan over medium heat. Add the chopped onions and a little water or oil if you wish. As you know I do not fry so I would drizzle some water just enough to help the onion cook and soften slightly. You can cover to speed up the softening by using its own steam to cook the onion.
  • Add to the onion the seeds and the fresh chilli(s) cut into halves lengthwise. Cook for one minute or two until the water has run out and the onion becomes nice and soft. All in all cook for about 3 mins.
  • Add the meat which has marinated for a while (even overnight if you can - it's amazing), add some water (approx 100-200ml depending on how juicy you want your curry to be) and stir. Cover and cook for about 15-20 min.
  • Add the chopped tomato, the tomato paste, the crushed and chopped garlic, the curry leaves, the grated ginger, the garam masala, turmeric and cumin powders and grind some black/mixed pepper. Stir and cook for another 10-12 min covered or uncovered. I prefer uncovered so that the juices reduce slightly.
  • Remove from heat, allow to cool for 2 min and give the lemon a good old squeeze making sure no pips are going into the curry as those are not pleasant to bite into.

Nutrition Facts : Calories 322 kcal, Carbohydrate 10 g, Protein 42 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 130 mg, Sodium 756 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

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