Lamb with tomato, cumin & mustard seeds
A traditional Indian curry but with lean lamb leg meat and a tomato base to keep the calories down
Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 2 hrs
- Purée the garlic, ginger, chillies and onion in a food processor.
- Heat 2 tsp oil in a casserole. Brown the lamb and scoop out. Fry the spices in the same pan for 2 minutes then add the garlic/onion purée and cook for 3-4 minutes. Add the lamb with the tomatoes and stock. Stir, cover and cook for 11/2 hours. Stir in the lemon juice before serving.
PER SERVING
368 kcalories, protein 49g, carbohydrate 8g, fat 17 g, saturated fat 6g, fibre 2g, salt 0.5 g
Recipe from olive magazine, March 2012.
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http://www.bbcgoodfood.com/recipes/1996654/
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Ingredients
- 3 garlic cloves , peeled
- 3cm piece ginger , peeled and chopped
- 3 green chillies , roughly chopped
- 1 large onion , roughly chopped
- oil , for frying
- 600g lean lamb leg, trimmed of fat
- 2 tsp black mustard seeds , toasted
- 2 cloves , ground
- 1 tsp turmeric
- 1 x 400g tin chopped tomatoes
- 200ml chicken stock
- 1 lemon , juiced
- 3 tsp cumin seeds , toasted
- coriander , to serve
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Difficulty and servings
Serves 4
Preparation and cooking times
Ready in 2 hrs
Ingredients
- 3 garlic cloves , peeled
- 3cm piece ginger , peeled and chopped
- 3 green chillies , roughly chopped
- 1 large onion , roughly chopped
- oil , for frying
- 600g lean lamb leg, trimmed of fat
- 2 tsp black mustard seeds , toasted
- 2 cloves , ground
- 1 tsp turmeric
- 1 x 400g tin chopped tomatoes
- 200ml chicken stock
- 1 lemon , juiced
- 3 tsp cumin seeds , toasted
- coriander , to serve
PER SERVING
368 kcalories, protein 49g, carbohydrate 8g, fat 17 g, saturated fat 6g, fibre 2g, salt 0.5 g
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