Mix together the yoghurt, garlic, tomato puree, mango chutney, garam masala, chilli powder, sugar & salt.
Heat the oil over a medium heat & sauté the onion and pepper until soft the onion is translucent, but not browning.
Cook tomato mixture for a couple of mins, stirring occasionally.
Add the lamb, then 30secs later the cold water & continue to heat, on a good simmer, until lamb is cooked through (7-8mins), stirring occasionally.
Stir in the chillies, cream & coriander & cook for a few extra mins. If the sauce is too thick, add extra water to get your desired consistency.
Sprinkle over torn fresh coriander and serve with naan bread &/or boiled rice.
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|Serving Size: 1 Serving (60g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 74 (81%)|
|Amt Per Serving||% DV|
|Total Fat 8.2g||11 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 4.1g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 9.9mg||3 %|
|Sodium 312.3mg||11 %|
|Potassium 150.4mg||4 %|
|Total Carbohydrate 4.3g||1 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 3.6g|
|Protein 1.1g||2 %|
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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: 91
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