Fill the air with fragrant mouth-watering spices, and dive into this spectacular Indian lamb and pea curry.
Ingredients
- 2 1/2 tablespoons ghee or olive oil
- 1 brown onion, chopped
- 1kg boned leg of lamb, cut into 2.5cm cubes
- 3 garlic cloves, crushed
- 2/3 cup korma curry paste (coconut and almond)
- 1/4 cup thick natural yoghurt
- 1/2 cup Massel beef stock
- 1 cup frozen peas
- steamed Basmati rice, to serve
Method
- Step 1Heat 2 teaspoons of ghee or oil in a large saucepan over medium heat. Add onion. Cook for 2 to 3 minutes, or until tender. Remove to a plate.
- Step 2Increase heat to high. Add 1 tablespoon of ghee or oil to saucepan. Add half the lamb. Cook, stirring, for 2 minutes, or until browned. Transfer to a bowl. Repeat with remaining ghee or oil and lamb.
- Step 3Reduce heat to medium. Add garlic and curry paste. Cook, stirring, for 1 minute. Return lamb and onion to saucepan. Stir until well combined. Stir in yoghurt and stock. Bring to the boil. Reduce heat to low. Cover and cook for 45 minutes, stirring every 10 minutes.
- Step 4Remove lid. Cook, uncovered, for a further 20 minutes, or until sauce has thickened slightly and lamb is tender. Stir through peas. Cook for 5 minutes, or until peas are heated through. Serve with rice.
- Low carb
- Low sugar
- Lower gi
Nutrition
3871 kj
Energy
75g
Fat Total
23g
Saturated Fat
7g
Fibre
51g
Protein
187mg
Cholesterol
1924.89mg
Sodium
5g
Carbs (sugar)
10g
Carbs (total)
All nutrition values are per serve
Notes
Hint: Korma curry paste is mild heat.
- Author: Kerrie Sun
- Image credit: Louise Lister
- Publication: Super Food Ideas
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