Directions:
- Place the diced lamb in a bowl; add all the dried spices and white vinegar and toss through.
- In a large saucepan, heat the oil and fry the onion, fresh ginger, fresh chilli and crushed garlic.
- When lightly browned, add the marinated lamb and stir well until lamb has begun to fry.
- Add the tomato paste, stock, diced tomatoes and the juice of 1/2 the lemon, season well with salt and pepper.
- Bring to the boil, stirring occasionally, and then reduce to a gentle simmer.
- Chop the coriander stems and add to the curry.
- Simmer for approximately 1 hour, taking care to stir every 10 minutes or so to prevent sticking.
- When all the liquid has almost evaporated and the curry has thickened, add the spinach and natural yoghurt and stir through.
- Sprinkle over chopped coriander leaves and mint and serve with Basmati rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 700.42 Kcal (2933 kJ) | ||
| Calories from fat | 439.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 48.86g | 75% | |
|---|---|---|---|
| Cholesterol | 127.75mg | 43% | |
| Sodium | 451.1mg | 19% | |
| Potassium | 1169.27mg | 25% | |
| Total Carbs | 21.86g | 7% | |
| Sugars | 10.51g | 42% | |
| Dietary Fiber | 4.88g | 20% | |
| Protein | 37.02g | 74% | |
| Vitamin C | 38.2mg | 64% | |
| Iron | 5.7mg | 31% | |
| Calcium | 114mg | 11% | |
| Amount Per 100 g | |||
| Calories | 72.93 Kcal (305 kJ) | ||
| Calories from fat | 45.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.09g | 75% | |
|---|---|---|---|
| Cholesterol | 13.3mg | 43% | |
| Sodium | 46.97mg | 19% | |
| Potassium | 121.75mg | 25% | |
| Total Carbs | 2.28g | 7% | |
| Sugars | 1.09g | 42% | |
| Dietary Fiber | 0.51g | 20% | |
| Protein | 3.86g | 74% | |
| Vitamin C | 4mg | 64% | |
| Iron | 0.6mg | 31% | |
| Calcium | 11.9mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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