Healthy Lamb Curry Recipe

This is a much longer recipe but one that will get the taste buds going and can be batch cooked to really give you a lot of meals ahead for the week.

 

Ingredients: (SERVES 4)

  • 4 medium tomatoes
  • 1 tbsp organic coconut oil or butter
  • 1 bay leaf
  • 5 green cardamom pods
  • 1 large white onion, finely diced
  • 700g extra lean diced lamb, diced
  • 1 thumb-sized piece of fresh
  • ginger, peeled and roughly chopped
  • 8-10 garlic cloves, peeled and
  • roughly chopped
  • 1 tsp turmeric
  • 2 tsps coriander powder
  • 1 tsp garam masala
  • 1 tsp sea salt flakes
  • 3-4 green chillis, finely chopped
  • 200ml cold fresh water
  • 160g per person, cauliflower
  • handful fresh coriander,¬†finely chopped

 

Cooking instructions:

  1. Fill a medium sized saucepan with water and bring to the boil.
  2. Remove from heat and carefully place the tomatoes in the pan (there should be enough water to cover the tomatoes).
  3. In a large pan, gently melt the oil or butter.
  4. Add the bay leaf and cardamom pods and fry for 30 seconds.
  5. Add the onion and fry for around 4 minutes, until softened.
  6. Add the lamb, and fry for 4-5minutes, stirring regularly.
  7. In a blender, mix the ginger and garlic, with a dash of water.
  8. Add the mixture to the lamb, along with the spices, salt and chillis.
  9. Cook for several minutes, stirring regularly.
  10. Remove the tomatoes from the pan and carefully peel off the skin.
  11. Place them in a bowl and mash them thoroughly.
  12. Add the tomatoes to the lamb.
  13. Bring to a boil then simmer for 10 minutes.
  14. Add the water, bring to a boil, then cover and simmer for 45 minutes, stirring occasionally.
  15. If the curry looks dry, add a little more water.
  16. Ten minutes before end of cooking time, bring a small saucepan of cold salted water and bring to the boil.
  17. Add the cauliflower and cook for 2 minutes then drain.
  18. Serve the curry garnished with coriander.

Store any leftovers in an airtight container and refrigerate for up to 3 days or freeze on same day and eat within 24hours of defrosting.**

healthy lamb curry

 

PER SERVING:
398 Calories
21g Carbs
56g Protein
10g Fat

I always love to see everybody getting involved with making healthy food and the recipes I provide so if you happen to give this ago be sure to tag me on social media using @NoMoreBolics. If you aren’t following me already then you can find me on the links below.

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Yours in health and fitness

Luke

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