A bowl of lamb curry with rice

Lamb jalfrezi with cumin rice

  • Rating: 5 out of 5.8 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Satisfy your curry cravings with this healthy version of a popular takeaway, served with brown rice. It packs in three of your 5-a-day along with iron, vitamin C and fibre

  • Freezable
  • Gluten-free
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal521
low infat13g
saturates4g
carbs63g
sugars14g
fibre8g
protein35g
salt0.31g
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Ingredients

For the rice

Method

  • STEP 1

    Heat 1 tsp oil a large wide non-stick frying pan and fry the lamb for about 4 mins, stirring until browned. Scoop from the pan and set aside.

  • STEP 2

    Add the chopped onion, garlic and half the shredded ginger to the pan and fry for 5 mins until softened. If the onions start to catch, add a splash of water. Add the spices and cook for a minute more. Tip in the tomatoes and half a can of water along with the bouillon, then blitz everything in the pan with a hand blender until really smooth. Stir in the lamb, then cover and simmer over a low-medium heat for 25 mins until tender.

  • STEP 3

    Meanwhile boil the rice with the cumin seeds in a pan of water for 25 mins until tender. Drain.

  • STEP 4

    Heat the remaining oil in a non-stick wok. Add the peppers, onion wedges, chilli and remaining ginger, and stir-fry everything together for around 5 mins, or until tender, but still with some bite. Stir into the curry with the coriander and serve with the rice. If you're following our Healthy Diet Plan, eat two portions of the curry and rice now, then chill the rest for another day. To serve the second night, just reheat portions in the microwave on plates.

RECIPE TIPS
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    Rating: 5 out of 5.8 ratings
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