Directions:
- Cube lamb and cut off any fat.
- Put the lamb, onions, garlic, ginger, tumeric and chicken stock in a heavy based saucepan over meium heat.
- Bring to simmer reduce to low heat and cover for 2 hours.
- Place the coriander, mint, chillies, lemon juice and 2 tablespoon of the cooking fluid into a food processor.
- Process to fine consistency.
- Add to curry 5 mins before serving.
- Salt and pepper to taste.
- Please note de-seed the chillies if you do not want the curry to be too hot otherwise leave them inches.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 566.9 Kcal (2373 kJ) | ||
| Calories from fat | 305.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 33.94g | 52% | |
|---|---|---|---|
| Cholesterol | 114.6mg | 38% | |
| Sodium | 155.35mg | 6% | |
| Potassium | 909.12mg | 19% | |
| Total Carbs | 27.96g | 9% | |
| Sugars | 6.96g | 28% | |
| Dietary Fiber | 11.31g | 45% | |
| Protein | 32.86g | 66% | |
| Vitamin C | 101mg | 168% | |
| Vitamin A | 2mg | 66% | |
| Iron | 240.4mg | 1336% | |
| Calcium | 157.1mg | 16% | |
* 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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