A delicious dish packed full of spicy flavours.
Serves
6
Prep
20 minutes
Cook
2.5 hours
Nutrition information
Each 319g serving contains (excludes serving suggestion)
- KCal
- 206
- Carbs
- 16.5g
- Fibre
- 4.9g
- Protein
- 15.7g
- Fat
-
7.5g
(Low)
- Saturates
-
2.6g
(Low)
- Sugars
-
14.0g
(Low)
- Salt
-
0.28g
(Low)
- 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
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.
You may also like
Total Cook Time (in minutes)
105 mins
Special Diets
Total Cook Time (in minutes)
95 mins
Special Diets
Total Cook Time (in minutes)
50 mins
Special Diets
Total Cook Time (in minutes)
40 mins
Special Diets
