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Lamb karahi

Published: 31 Oct 08
Updated: 18 Mar 24

For Asian dishes like this low-calorie lamb recipe, which use a lot of spices, choose supermarket own brands, rather than premium names – it’s a great way to make savings. Or bulk-buy spices from local Asian shops.

Easy
November 2008

Test kitchen approved

Serves 4
Takes 5 min to make and about 25 min to cook

Nutrition: per serving

Calories: 289kcals
Fat: 20.7g (7.2g saturated)
Protein: 22g
Carbohydrates: 6.7g (4.4g sugars)
Salt: 0.3g

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Ingredients

2 tbsp olive oil
1 large onion, sliced
2 garlic cloves, crushed
2 tsp each cumin seeds, ground coriander and garam masala
1 tsp chilli flakes
400g lamb leg steaks, cut into cubes
400g can chopped tomatoes
A handful chopped fresh coriander
A dollop of natural yogurt and naan bread or steamed basmati rice, to serve

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Method

Heat 2 tbsp olive oil in a large pan and gently fry the onion and garlic cloves,for 5 minutes, until soft.
Add 2 tsp each cumin seeds, ground coriander and garam masala and 1 tsp chilli flakes and cook for 1 minute.
Add the lamb leg steaks and brown all over. Pour in the chopped tomatoes, add a splash of water and simmer for 15-20 minutes.

Stir in a handful chopped fresh coriander and serve with a dollop of natural yogurt and naan bread or steamed basmati rice, if you like.

Recipe from November 2008 Issue

Nutrition

Nutrition: per serving

Calories: 289kcals
Fat: 20.7g (7.2g saturated)
Protein: 22g
Carbohydrates: 6.7g (4.4g sugars)
Salt: 0.3g

delicious. tips

Follow the recipe but cook the lamb and spices, adding a few crushed cardamom pods, for an extra 15 minutes. Replace the tomatoes with a 200g tub plain yogurt and 2 tbsp ground almonds and cook for 5 more minutes for a delicious, mild curry.