Ingredients
- 1 tablespoon ghee
- 1 brown onion, coarsely chopped
- 2 garlic cloves, crushed
- 1 tablespoon finely grated ginger
- 1 long green chilli, seeded, finely chopped
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 800g lamb rump steaks, cut into 3cm pieces
- 1 1/2 cups (390g) natural yoghurt
- 2 ripe tomatoes, finely chopped
- 2 teaspoons garam masala
- 1/4 cup (60ml) tamarind puree
- Fresh coriander leaves, to serve
Method
- Step 1Melt ghee in a large saucepan over medium heat. Add onion, garlic, ginger and chilli. Cook, stirring, for 5 minutes or until onion softens. Add coriander and cumin. Cook for 1 minute or until aromatic.
- Step 2Add lamb. Cook, stirring, for 5 minutes or until lamb browns slightly. Add yoghurt and tomato. Reduce heat to low. Simmer, covered, stirring occasionally, for 1 1/2 hours or until lamb is tender and sauce thickens.
- Step 3Stir in garam masala and tamarind puree. Season. Remove from heat and sprinkle with coriander to serve.
- High protein
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
1402 kj
Energy
19g
Fat Total
9g
Saturated Fat
2g
Fibre
33g
Protein
106mg
Cholesterol
136.8mg
Sodium
7g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook:
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