Description
An authentic, oven-baked tender lamb curry
Ingredients
750g boneless lamb
5 fresh tomatoes
3 green chillies
2 cloves garlic
1 small piece ginger
1 tbsp red chilli powder
1 tbsp cumin/coriander powder mix
1 tbsp turmeric powder
3 tbsp low fat yoghurt
1 tsp vinegar
2 onions chopped
2 tbps dry peri peri mix
Instructions
For the marinated lamb
Chop onions and fry slowly in a little spray oil, until they are soft then set aside
Once cool, crush with a pestle and mortar
Take ginger, tomatoes and green chillies and blitz in a mixer
Place in a bowl and add all other ingredients, including lamb and mix well
Leave to marinate overnight if possible
For the Curry
Preheat the oven to 140c
Place in ovenproof dish with a few sprays of spray oil
Bake for 2 hours
Check after one hour and if its sticking add 1 cup water
Notes
Serve with 60g (uncooked weight) basmati rice (extra 213 calories) or a chapatti (extra 129 calories)
- Prep Time: 30
- Cook Time: 120
Nutrition
- Serving Size: 1
- Calories: 255