A traditional Indian curry but with lean lamb leg meat and a tomato base to keep the calories down
1. Puree the garlic, ginger, chillies and onion in a food processor.
2. Heat 2 tsp oil in a casserole. Brown the lamb and scoop out. Fry the spices in the same pan for 2 minutes then add the garlic/onion puree and cook for 3-4 minutes. Add the lamb with the tomatoes and stock. Stir, cover and cook for 11/2 hours. Stir in the lemon juice before serving.
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Serving Size: 1 Serving (320g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 150 | ||
Calories from Fat: 83 (55%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 1.5mg | 0 % | |
Sodium 89.4mg | 3 % | |
Potassium 412.9mg | 11 % | |
Total Carbohydrate 19.4g | 6 % | |
Dietary Fiber 5.4g | 22 % | |
Sugars, other 14g | ||
Protein 4g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 150
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