Fill the air with fragrant mouth-watering spices, pile the table with curries, then dive into a spectacular Indian feast.
Ingredients
- 60g (1/4 cup) ghee
- 1kg butterfly lamb leg, cut into 4cm pieces
- 4 brown onions, finely chopped
- 4 garlic cloves, finely chopped
- 1 tablespoon finely grated fresh ginger
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon garam masala
- 2 teaspoons sweet paprika
- 1/4 teaspoon chilli powder
- 500ml (2 cups) Massel chicken style liquid stock
- 130g (1/2 cup) Greek-style yoghurt
- 125ml (1/2 cup) pouring cream
- Fresh coriander leaves, to serve
- Bought roti bread, warmed, to serve
Method
- Step 1Melt two-thirds of the ghee in a large heavy-based saucepan over medium-high heat. Cook one-quarter of the lamb for 2 minutes, turning occasionally, or until browned. Transfer to a plate. Repeat, in 3 more batches, with remaining lamb, reheating the pan between batches.
- Step 2Add the remaining ghee to the pan. Reduce heat to low. Add the onion and cook, covered, stirring occasionally, for 8 minutes or until soft. Uncover and cook for 5 minutes or until golden. Add the garlic and ginger, and cook, stirring, for 5 minutes or until soft. Add the cumin, ground coriander, garam masala, paprika and chilli powder. Cook for 2 minutes or until aromatic.
- Step 3Add the lamb and stock. Cover and cook for 25 minutes. Uncover and cook for 35 minutes. Stir in the yoghurt and cream. Simmer for 30 minutes or until the lamb is very tender and the sauce thickens. Season with salt and pepper. Sprinkle with fresh coriander and serve with roti.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1936 kj
Energy
31g
Fat Total
17g
Saturated Fat
3g
Fibre
38g
Protein
171mg
Cholesterol
481.81mg
Sodium
5g
Carbs (sugar)
6g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s tip: Curries containing cream and yoghurt can curdle easily – to avoid this, make sure the heat is low in step 3 so the curry doesn’t boil.
- Author: Cynthia Black
- Image credit: Rob Palmer
- Publication: Australian Good Taste
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