Serves: 6 person(s)

Preparation Time: 10 mins
Cooking Time: 30 mins

An authentic East Indian taste sensation.

Suggestions:

Serve on a large pappadum with rice and Eggplant Yogurt Relish.

Ingredients:

1 3/4 cup water

4 garlic cloves, peeled and finely chopped

2 Tbsp peeled and finely chopped fresh ginger

1 Tbsp peanut oil

1 cinnamon stick

3 cloves

1 Tbsp curry powder

1 Tbsp lemon juice

2 lb lean lamb, cubed

1 Tbsp fruit chutney, low calorie

1 cup plain, nonfat yogurt

2 Tbsp tomato paste, no salt

Directions:

Mix the yogurt together with water and tomato paste.

Peel and chop finely the ginger and garlic. Add to yogurt mixture and combine well.

Heat oil in a large non-stick skillet, add the meat, a few cubes at a time, and cook over a high heat until well colored. Remove the meat from the pan and place on a plate. Repeat the process until all meat is cooked.

Add a little more oil to the pan if it is dry. Fry the cinnamon stick, cloves and curry powder in the pan for 30 seconds. Add the yogurt pureE fruit chutney and the meat. Bring to the boil.

Cook, uncovered over a low heat until the meat is tender, approximately 5 minutes.

Remove the lid and cook rapidly to reduce some of the sauce.

Season the curry with a little lemon juice to give it a fresh, tart taste, remove the cinnamon stick.

Variations:

Serving suggestions and garnishes not included in recipe analysis.

Author:

Family Health Network

Related Recipes:

Eggplant Yogurt Relish