Lamb and potato curry.

Lamb and potato curry
Serves 3-4: Syns per serving: 1

Extra lean diced lamb
2 large potatoes, cut into chunks
Hefty amount of lamb stock (I used 3 oxo lamb cubes!)
1 tbsp Honey (3 syns)
Cinnamon stick
Fresh curry leaves and corriander
Diced onions
Diced peppers

1 tbsp Turmeric
1 tbsp Garlic powder
1 tsp chilli paste
1 tsp fresh mint sauce
1 tsp cumin
1 tsp ground corriander
1 tbsp fat free yogurt

Step 1: Marinade the lamb in all the spices, mint sauce and yogurt and leave to chill for at least a few hours.
Step 2: Heat a large pan and spray with frylight, brown the onions, peppers,carrots and potatoes. Try and fry for as long as possible! It really intensifies the flavour.
Step 3: Add the lamb to the pan and brown. Once browned, add the honey, stock and cinnamon stick. Reduce to simmer until the sauce is thickened and the veg is cooked.
Step 4: About ten minutes before you think it'll be done, sprinkled some curry leaves in and fresh corriander and stir.

Done! I served mine with some mushroom rice and minted fat free yogurt.

No comments:

Post a Comment