Mild lamb curry
Here's a great curry recipe to introduce children to some new flavours. Leftovers (if there are any) can easily be frozen for another meal.
SERVES4
TIME TO MAKE2+ hours
MEAL TYPEDinner
TIME TO MAKE2+ hours
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Method
- Heat oil in a large pot
- Gently sauté the onion until soft
- Add garlic, ginger, curry paste, turmeric and diced lamb and cook until lamb is about half cooked through
- Add potatoes, tomatoes, stock and half of the yoghurt
- Cook for approximately 2-3 hours over a low heat, covered, until the meat is tender and the sauce has thickened
- Before serving mix through remaining yoghurt
- 1 tbspvegetable oil
- ½onion, finely diced
- 2 clovesgarlic, crushed
- 1 tbspginger, crushed
- 2 tbspmild curry paste
- ½ tspturmeric powder
- 500 glean lamb, diced
- 1large potato, peeled and diced
- 200 gcanned chopped tomatoes
- 1 cupvegetable stock, reduced-salt
- 150 gunsweetened reduced-fat yoghurt
Per serve
- Energy1109kJ
- Total Fat13.6g
- Saturated Fat5g
- Total Carbohydrate11.8g
- Sugars4.4g
- Dietary Fibre1.5g
- Sodium294mg
Method
- Heat oil in a large pot
- Gently sauté the onion until soft
- Add garlic, ginger, curry paste, turmeric and diced lamb and cook until lamb is about half cooked through
- Add potatoes, tomatoes, stock and half of the yoghurt
- Cook for approximately 2-3 hours over a low heat, covered, until the meat is tender and the sauce has thickened
- Before serving mix through remaining yoghurt
Ingredients
- 1 tbspvegetable oil
- ½onion, finely diced
- 2 clovesgarlic, crushed
- 1 tbspginger, crushed
- 2 tbspmild curry paste
- ½ tspturmeric powder
- 500 glean lamb, diced
- 1large potato, peeled and diced
- 200 gcanned chopped tomatoes
- 1 cupvegetable stock, reduced-salt
- 150 gunsweetened reduced-fat yoghurt
Ingredients
- 1 tbspvegetable oil
- ½onion, finely diced
- 2 clovesgarlic, crushed
- 1 tbspginger, crushed
- 2 tbspmild curry paste
- ½ tspturmeric powder
- 500 glean lamb, diced
- 1large potato, peeled and diced
- 200 gcanned chopped tomatoes
- 1 cupvegetable stock, reduced-salt
- 150 gunsweetened reduced-fat yoghurt
Nutrition Facts
Per serve
- Energy1109kJ
- Total Fat13.6g
- Saturated Fat5g
- Total Carbohydrate11.8g
- Sugars4.4g
- Dietary Fibre1.5g
- Sodium294mg
Method
- Heat oil in a large pot
- Gently sauté the onion until soft
- Add garlic, ginger, curry paste, turmeric and diced lamb and cook until lamb is about half cooked through
- Add potatoes, tomatoes, stock and half of the yoghurt
- Cook for approximately 2-3 hours over a low heat, covered, until the meat is tender and the sauce has thickened
- Before serving mix through remaining yoghurt
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