Lamb Curry Recipe

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Asian Lamb Curry Recipe

(Healthy Curry Recipe)

Ingredients:  Serves 4

1 tablespoon corn oil

1 lb (450 g) meat from boned chump ends or neck fillet of lamb, fat removed,

  cut into small cubes

1 medium onion, peeled and thinly sliced

small stick celery, trimmed and thinly sliced

1 clove garlic, peeled and crushed

1-2 level tablespoons curry powder

level teaspoon each ground cumin, ground cardamom and ground coriander

1 small carrot, peeled and grated

4 fl oz (115 ml) beef stock or water

level teaspoon cayenne pepper

1 cooking apple, unpeeled, cored and cut into cubes

8 oz (225 g) small okra or fine green beans, trimmed

2 oz (60 g) raisins

4 oz (115 g) low-fat natural yoghurt

 

Method:

Heat oil in a large, heavy-based frying pan and brown the lamb cubes in it on all sides over a high heat.  Use a slotted spoon to lift the meat out and put it to drain on kitchen paper.  Cook the onion, celery and garlic gently in the frying pan for 5 minutes, stirring frequently.  Add the curry powder, cumin, cardamom and coriander and stir for 1 minute.  Stir in the lamb, carrot, stock or water and cayenne pepper.  Cover and simmer for 40 minutes, or until the lamb is tender.  Mix in the apple, okra or beans and raisins, and a little water if necessary.  Cover and cook for 5 minutes, or until the okra is tender.  Blend in the yoghurt and heat, taking care not to boil or it will curdle.  Brown or basmati rice and a side dish of thinly sliced tomatoes and onion rings, or coarsely grated carrots would go well with the curry.  You can add a garnish of parsley or coriander sprigs for a fresh touch of color.

 

Note:  Raisins accentuate the tender sweetness of the lamb, striking a perfect balance with the hot, savory curry spices and sharp, crisp apple.

 

Nutrient Value Per Serving:

325 calories

15 g total fat (6 g saturated fat)

21 g carbohydrates

0 added sugar

5 g fiber

160 mg sodium

 

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