Lamb curry with fruits
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Peanut oil |
| ½ | Brown onion; diced | |
| 2 | Cloves garlic; grated | |
| ½ | tablespoon | Grated ginger |
| ½ | teaspoon | Fennel seeds |
| 2 | tablespoons | Curry powder |
| 500 | grams | Cubed lamb from the leg; (about lb) |
| ½ | cup | Plain yoghurt |
| 1 | tablespoon | Sultanas |
| A 2 cm; (3/4 in) stick of | ||
| ; cinnamon | ||
| 1 | cup | Peas |
| 2 | Tomatoes; diced | |
| ½ | cup | Hot water |
| A little salt | ||
| 1 | tablespoon | Desiccated coconut |
| 1 | Banana sliced | |
Directions
Heat oil in a wide non-stick pan and fry onion, garlic and ginger for about 4 mins. Add fennel seeds and curry powder and stir well. Add lamb and stir for a few minutes to cook meat. Add yoghurt, sultanas, cinnamon, peas, tomato, and hot water. Season with salt and bring to a simmer. Cover and cook for about 2 hours or until tender, stirring occasionally during the cooking. Add banana, stir, and cook 5 mins more.
Just before serving, remove cinnamon stick and stir in coconut.
Serving Suggestion: Serve with flat Indian bread.
Converted by MC_Buster.
Per serving: 85 Calories (kcal); 4g Total Fat; (41% calories from fat); 3g Protein; 11g Carbohydrate; 0mg Cholesterol; 10mg Sodium Food Exchanges: ½ Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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