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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