A twist on curry using minced lamb with mixed spices, peas, ginger and tomatoes.
Serves 4
Ingredients:
1 tbsp vegetable oil
2 medium onions, chopped
2 garlic cloves, chopped
2cm piece fresh ginger, grated
1 x 400g tin chopped tomatoes
1 tsp turmeric
1 tsp cumin seeds
1 tsp chilli powder
1 tsp ground coriander
1 tsp toasted fennel seeds
1 tsp toasted coriander seeds
1 whole dried red chilli
500g minced lamb
100g frozen peas
400ml lamb stock
Salt
To serve:
100g brown rice or wholegrain flatbread
Fresh coriander leaves
Low fat natural yoghurt or raita
Method:
1. Heat the oil in a large frying pan and add the onions. Cook for 3-4 mins until softened. Add the garlic, ginger and tomatoes. Continue to cook for 2-3 minutes.
2. Add the spices and some salt to taste and cook for a further 5-6 minutes.
3. Add the minced lamb, give it a good old mix and let it cook for 5-10 minutes. Add the peas and stir through.
4. Add the stock, bring to the boil and let it reduce down for about 20-30 minutes. Remove and discard the red chilli.
5. Sprinkle with chopped coriander leaves and serve with scoop of low fat natural yoghurt or a fresh raita, long grain rice or wholegrain flatbreads.
Nutritional info:
Kcal: 547
Protein: 37.6g
Fat: 22g
Sat Fat: 8.5g
Carbs: 52g