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Preparation Time: 10 minutes
Cooking time: 30 minutes
Serves: 2
If served as two portions, provides 475 cals, 37g fat (of which 7g saturates), 11g sugar and 1.6g salt per portion.
Ingredients
For the paste:
- 1 medium onion, peeled and sliced
- 1 garlic clove, crushed
- 1 tbsp fresh ginger, grated
- 1 tsp cumin
- 1 tsp chilli powder
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp ground fenugreek
- ½ tsp salt
- 2 tbsp water
For the curry:
- 3 tbsp vegetable oil
- 1 medium onion, peeled and sliced
- 1 tsp mustard seeds
- 1 small cinnamon stick
- 300g (10½oz) lamb leg, diced
- 1 large fresh tomato, diced
- 4 tbsp full-fat natural yogurt
- Small bunch fresh coriander, chopped
Method
1. Add the paste ingredients into a food processor and whizz up.
2. Heat 2 tbsp of the vegetable oil in a pan over a medium heat, add the mustard seeds, onion an cinnamon stick, cook until the onions are soft. Remove the onions and set aside.
3. Add the lamb to the pan and cook until slightly brown, put the curry paste in the pan and cook for 5 minutes. Return the onions to the pan along with the tomato, cook for 1 minute. Stir in the yogurt.
4. Cover the pan and reduce the heat to a simmer, cook for a further 25 minutes and add in a splash of water if the curry is too dry.
5. When ready to serve, remove the cinnamon stick and stir through the chopped coriander.
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