Slow Cooked Lamb Curry Recipe
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Kitchen Sanctuary · by Nicky Corbishley★ 4.8 (15)

Slow Cooked Lamb Curry Recipe

NUTRITION · PER SERVING380M COOK
CAL 26%·PRO 82%
CARBS 26G20% OF CAL
5G FIBER0G ADDED0G INTRINSIC15G OTHER6G TOTAL SUGAR
FAT 28G48% OF CAL
15G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Lamb slowly cooked in a rich coconut curry sauce with warm spices and tomato. The long cooking yields tender meat in a deeply flavored sauce, served with rice.

mainindiancurrybeefdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 1 tbsp vegetable oil
  • 1 lamb shoulder (weighing approx 1.5kg (3 1/3 pounds))
  • 1 large onion (peeled and chopped)
  • 4 cloves garlic (peeled and minced)
  • 2 tsp minced ginger
  • 1 tsp salt
  • 2 tbsp garam masala
  • 2 tbsp curry powder
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 250 ml (1 cup) chicken stock (water plus a stock cube or bouillon for gluten-free is fine)
  • 400 ml tin (14 oz) of chopped tomatoes
  • 2 tbsp tomato puree (paste for US)
  • 2 tsp sugar
  • 400 ml (14 oz) coconut milk
  • 6 cardamom pods (sew them together with a piece of string so you can easily fish them out later)
  • 3 tbsp cornflour(cornstarch) (mixed with 6 tbsp cold water)
  • handful of chopped coriander (cilantro)
  • boiled rice
PREP
20M
SODIUM
545MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.