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Lamb curry

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Lamb curry
A delicious dish packed full of spicy flavours.
Serves
6
Prep
20 minutes
Cook
2.5 hours
Each 319g serving contains (excludes serving suggestion)
KCal
206
Carbs
16.5g
Fibre
4.9g
Protein
15.7g
Fat
7.5g
Saturates
2.6g
Sugars
14.0g
Salt
0.28g
Fruit/Veg Portion
3
Ingredients

Ingredients

2 tsp sunflower oil
400g diced lean lamb
3 onions, chopped
4 carrots, chopped
2 x 400g tins chopped tomatoes
1 tbsp tomato puree
2-3 tsp curry powder
1-3 Scotch bonnet chillies, finely chopped (according to how hot you like it)
6cm fresh ginger, grated
1 level tsp allspice
1 tbsp chopped parsley
1 low-salt vegetable or chicken stock cube
1 litre water
1 tbsp chopped coriander
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Method

Method

Recipe tips
  • For a lower fat version, use chicken thighs – they will cook more quickly so reduce the cooking time by an hour.
  • Be warned, Scotch bonnet chillies may be very small – but they're also very hot!
  • Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.
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