
Lamb curry with raita
9
8
8
SmartPoints® value per serving
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 teaspoons
Ground Cumin
1 teaspoons, level
Ground Cinnamon
½ teaspoons, level
Vegetable Oil
1½ tablespoons
Lamb Leg, Lean, raw
450 g, trimmed of fat and diced
Red onion(s)
1 small, coarsely chopped
Root Ginger
1¼ tablespoons, grated
Garlic
3 clove(s), finely chopped
Coriander, fresh
7 tablespoons, leaves and stems roughly chopped
Tinned Tomatoes
1 can(s), large
Reduced Fat Coconut Milk, Canned
125 ml
Butternut Squash
320 g, diced
Cauliflower Rice
600 g
Fat Free Natural Yogurt
120 g