Lamb Curry The Easy Way
An authentic East Indian taste sensation.
Ingredients
- 1 cup nonfat plain yogurt
- 3/4 cup water
- 2 Tbsp low-sodium tomato paste
- 2 Tbsp peeled and finely chopped fresh ginger
- 4 cloves garlic, peeled and finely chopped
- 1 Tbsp peanut oil
- 2 lb lean lamb, cubed
- 1 cinnamon stick
- 3 cloves
- 1 Tbsp curry powder
- 1 Tbsp low-calorie fruit chutney
- 1 Tbsp lemon juice
Directions:
Mix together the yogurt, 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 puree, fruit chutney and meat. Bring to a 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:
Serve on a large pappadum with rice and Eggplant Yogurt Relish (see recipe link below).
Serving suggestions are not included in the nutritional analysis.
Nutritional Info (per serving)
| CALORIES | 257 cals |
| Kilojoules | 1,076 kJ |
| Fat | 10.0 g |
| Saturated Fat | 3.4 g |
| Cholesterol | 97 mg |
| Sodium | 146 mg |
| Carbohydrates | 6.9 g |
| Fiber | 1.0 g |
| Total Sugars | 4.7 g |
| Protein | 33.7 g |
| Calcium | 110.0 mg |
Related Recipes
Eggplant Yogurt Relish
Served cold as an accompaniment to rice and curries.