Name: Lamb curry
Prep time: 20 minutes
Cook time: 2.5 hours
Yield: 6
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

A delicious dish packed full of spicy flavours.

Serves

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

What makes a healthy, balanced diet?

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

Step 1

Heat the oil in a pan and add the lamb and onions. Cook for 5 minutes stirring regularly until starting to brown.

Step 2

Add all the other ingredients, except the coriander, stir and bring to the boil. Put the lid on, reduce the heat and simmer gently for 2–2.5 hours stirring regularly, until the lamb is tender. Add a little more water if needed.

Step 3

Serve with a sprinkle of coriander.

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.