Easy Peasy Lamb Curry
User Reviews
5
4 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
2 hrs 40 mins
-
Total Time
2 hrs 45 mins
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Servings
4 people
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Calories
349 kcal
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Course
Main Course
Easy Peasy Lamb Curry
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Packed full of flavour and with meltingly tender lamb, this Easy Peasy Lamb Curry is super quick and easy to prepare – then leave your oven (or slow cooker) to do all the hard work! Perfect for busy days, when you still want to eat well.
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Ingredients
- 1 tablespoon olive oil
- 1 onion sliced
- 3 cloves garlic crushed or grated
- 2 cm ginger grated
- 1 teaspoon dried chili flakes
- 1 teaspoon cumin ground
- 1 teaspoon ground coriander
- 3 teaspoons smoked paprika
- 3 teaspoons garam masala
- 400 ml passata (or chopped tinned tomatoes)
- 200 ml coconut milk (I use light coconut milk)
- salt to taste
- black pepper to taste
- 600 g lamb I find diced lamb shoulder works best, but diced lamb leg works fine too, if that’s all you can get hold of or if you prefer a less fatty cut, diced
- 1 red bell pepper chopped into bitesize pieces (See Note 1
- 1 green bell pepper chopped into bitesize pieces (See Note 1
- 2 tablespoons Coriander leaves roughly chopped - plus extra for garnish, fresh, aka cilantro
Instructions
- Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
- Place the oil and sliced onion in a flameproof, ovenproof pan (see Note 2). Cook gently with the lid on for about 5 minutes, or until softened.
- Add the garlic, ginger, chilli flakes, cumin, coriander, smoked paprika and garam masala, and gently fry, stirring frequently, for 1 minute.
- Add the passata, coconut milk, salt, pepper, diced lamb and chopped peppers. Stir and bring to the boil.
- Put a lid on the pan and place in your preheated oven (see Note 2).
- Cook the curry in the oven for 2 hours 30 minutes, checking occasionally to make sure it’s not getting dry. (If it gets too dry, simply add a splash more water and stir, before replacing the lid and returning to the oven.)
- (Alternatively transfer the curry to your slow cooker and cook for 6 hours on high or 8-10 hours on low.)
- Remove from the oven and stir in the fresh coriander (cilantro).
- Garnish with extra fresh coriander leaves and serve with pilau rice and naan bread.
Notes
- Do not cut the peppers up too small or they will almost dissolve into this curry – keep the pepper pieces a bit chunky!
- I use a Le Creuset-style cast iron casserole dish*, (AKA dutch oven) which can go on the hob and in the oven. If you don’t have a pan that can go on the hob and in the oven, simply start this curry in a regular saucepan and then tip it into a (lidded) ovenproof dish to go into the oven.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
349kcal
(17%)
Carbohydrates
19g
(6%)
Protein
34g
(68%)
Fat
15g
(23%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Cholesterol
98mg
(33%)
Sodium
177mg
(7%)
Potassium
1111mg
(24%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
2490IU
(50%)
Vitamin C
76mg
(84%)
Calcium
58mg
(6%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 19g | 6% |
| Protein | 34g | 68% |
| Fat | 15g | 23% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 98mg | 33% |
| Sodium | 177mg | 7% |
| Potassium | 1111mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 2490IU | 50% |
| Vitamin C | 76mg | 84% |
| Calcium | 58mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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