Lamb curry
18
Points®
Total Time
3 hr 50 min
Prep
20 min
Cook
3 hr 30 min
Serves
8
Difficulty
Moderate
Slow-roasted spicy lamb in a rich rogan josh and mango chutney gravy. Serve with pilaf and tangy natural yoghurt
Ingredients
Brown onion
3 medium
Garlic
4 clove(s), peeled
Lamb forequarter chop, raw
1120 g, (2x750g), fat trimmed
Indian curry paste
2 tbs, (rogan josh)
Fruit chutney
2 tbs, (mango)
Canola oil
2 tsp
Garlic
2 clove(s), crushed
Mustard seeds
2 tsp
Dried chilli flakes
½ tsp
Dried turmeric
½ tsp
Carrot(s)
3 medium, peeled, chopped
Red capsicum
2 small, chopped
Basmati rice
1½ cup(s)
Chicken stock
3 cup(s)
Frozen green peas
2 cup(s), thawed
Fresh coriander
½ cup(s)
Plain or natural yoghurt, low-fat, no added sugar
½ cup(s)