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Photo of Lamb curry with raita by WW

Lamb curry with raita

9
Points® value
Total Time
2 hr 35 min
Prep
20 min
Cook
2 hr 15 min
Serves
4
Difficulty
Easy
This melt-in-the-mouth lamb curry is aromatic and rich, thanks to the addition of coconut milk and a few hours on the hob. It’s a great recipe to batch cook and freeze.

Ingredients

Curry Powder

2 teaspoon(s)

Ground Cumin

1 teaspoon(s), level

Ground Cinnamon

½ teaspoon(s), level

Vegetable Oil

1½ tablespoon(s)

Lamb Leg, Lean, raw

450 g, trimmed of fat and diced

Red onion

1 small, coarsely chopped

Root Ginger

1¼ tablespoon(s), grated

Garlic

3 clove(s), finely chopped

Coriander, fresh

7 tablespoon(s), leaves and stems roughly chopped

Tinned Tomatoes

1 can(s), large

Reduced fat coconut milk, tinned (7.7% Fat)

125 ml

Butternut Squash

320 g, diced

Cauliflower rice

600 g

Fat Free Natural Yogurt

120 g

Instructions

  1. In a small bowl, combine the curry powder, ¾ tsp cumin and cinnamon, then season and set aside. Heat ½ tablespoon of the oil in a large casserole or nonstick pan set over a medium-high heat. Season the lamb with a little of the spice mixture then cook, in batches, for 2-3 minutes until browned all over. Transfer the lamb to a plate, using a slotted spoon, and set aside.
  2. Heat ½ tablespoon of the remaining oil in the casserole, and fry the onion, 1 tbsp ginger, garlic, coriander stems and remaining spice mixture for 4-5 minutes until softened. Return the lamb to the casserole, then add the tomatoes, coconut milk and half a tin of cold water. Bring to the boil, then reduce the heat and simmer gently, uncovered, for 1 hour, adding a little more water if the mixture gets too thick.
  3. Add the butternut squash and cook for a further 1 hour, until the lamb is very tender, then stir in most of the coriander leaves.
  4. Meanwhile, make the raita. Stir the yogurt, 2 tbsp chopped fresh coriander, ½ tsp ginger and ¼ tsp remaining cumin in a small bowl until well combined.
  5. Just before the curry is ready, prepare the cauliflower rice. Heat the remaining oil in a large nonstick frying pan set over a medium-high heat. Add the cauliflower rice and cook, stirring, for 2-3 minutes until cooked through. Season to taste.
  6. Divide the cauliflower rice between bowls, spoon over the curry, scatter over the remaining coriander leaves and serve with the raita spooned over.

Notes

The curry (minus the raita and cauliflower rice) can be frozen in an airtight container for up to 3 months.

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