Nutrition Facts
Lamb in coriander sauce
Amount Per Serving
Calories 242
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 50mg17%
Sodium 116mg5%
Potassium 491mg14%
Carbohydrates 12g4%
Fiber 4g17%
Sugar 4g4%
Protein 18g36%
Vitamin A 590IU12%
Vitamin C 31mg38%
Calcium 73mg7%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Lamb in coriander sauce
Rich and spiced, this tasty dish will warm you up
Servings: 4
Calories: 242kcal
Equipment
- Large pan or deep-sided frying pan
Ingredients
- 2 tbsp coconut oil or sunflower oil
- 500 g cubed lamb shoulder
- 2 onions chopped
- a large bunch of coriander leaves chopped
- 1 mild green chilli deseeded and finely chopped
- 2 garlic cloves very finely chopped
- 5 cm piece of fresh ginger peeled and grated
- 2 tbsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp fennel seeds
- 2 cardamom pods seeds
- a pinch of ground cloves
- a pinch of ground cinnamon
- 2 tsp mild chilli powder
- 4 curry leaves
- 1 tomato chopped
- a good pinch of salt
- 200 ml water
- 2 tbsp toasted flaked almonds to garnish (optional)
Method
- Heat the oil in a large pan or deep-sided frying pan over a medium heat. Add the lamb cubes and fry until the lamb is brown on all sides, then add the onion and fry until softened, about 10 minutes.
- Add the chopped coriander, chilli, garlic and ginger and cook for a further two minutes. Add the remaining spices, the curry leaves, chopped tomato and salt and cook for a further two to three minutes, stirring occasionally.
- Add the water and bring to the boil, then reduce the heat and simmer very gently for one hour, uncovered. Keep an eye on it and add a little more water if it dries out.
- Garnish with toasted flaked almonds, if using, and serve with rice.
Nutrition
Calories: 242kcal | Carbohydrates: 12g | Protein: 18g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 116mg | Potassium: 491mg | Fiber: 4g | Sugar: 4g | Vitamin A: 590IU | Vitamin C: 31mg | Calcium: 73mg | Iron: 3mg