preheat oil in a large pan
gently fry the onion over a low heat until soft
add ginger, garlic and chilli and cook for a further 2 minutes
add ground coriander and turmeric and 2 tbsp of water to pan and cook for 1 minute on a medium heat
add the lamb and stir to totally coat all the pieces, pour in the water and bring to the boil.
peel two long strips of orange zest and add along with the cinnamon to the mixture, cover and simmer for 40 mins
add butternut squash and carrots and cook for further 25 mins
mix the cornflour with 2 tbsp of water and add to pan and stir in
add the orange pieces to the pan along with the nuts and parsley and stir, cover and cook for a further 5 mins
Serve with Couscous
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (767g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 303 (48%)|
|Amt Per Serving||% DV|
|Total Fat 33.6g||45 %|
|Saturated Fat 15.3g||77 %|
|Monounsaturated Fat 12.8g|
|Polyunsanturated Fat 2g|
|Cholesterol 266.2mg||82 %|
|Sodium 117.8mg||4 %|
|Potassium 2119.8mg||56 %|
|Total Carbohydrate 65.5g||19 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 53.7g|
|Protein 25.5g||36 %|
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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: 637
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