Directions:
- Mix together the garlic, ginger and salt in a bowl.
- Then add in the yoghurt, chilli and lamb.
- Leave for 15 minutes.
- Blitz the nuts in a food processor until ground to a paste.
- Take a large frying pan or wok and heat the oil.
- Add the onions and stir until they turn golden.
- Add the spices.
- Lift the meat out of its marinade and add to the pan.
- Stir well until the meat is seared.
- Add the marinade and meat stock.
- Bring to a boil, then lower heat and cook until the lamb is done.
- Add the nut paste and coconut milk.
- Heat through and serve over rice, with a side dish such as naans or poppadums with chutney.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 991.77 Kcal (4152 kJ) | ||
| Calories from fat | 728.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 80.91g | 124% | |
|---|---|---|---|
| Cholesterol | 114.38mg | 38% | |
| Sodium | 122.46mg | 5% | |
| Potassium | 1046.62mg | 22% | |
| Total Carbs | 30.94g | 10% | |
| Sugars | 10.12g | 40% | |
| Dietary Fiber | 4.28g | 17% | |
| Protein | 39.61g | 79% | |
| Vitamin C | 35.4mg | 59% | |
| Iron | 8.3mg | 46% | |
| Calcium | 122.8mg | 12% | |
| Amount Per 100 g | |||
| Calories | 251.37 Kcal (1052 kJ) | ||
| Calories from fat | 184.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.51g | 124% | |
|---|---|---|---|
| Cholesterol | 28.99mg | 38% | |
| Sodium | 31.04mg | 5% | |
| Potassium | 265.27mg | 22% | |
| Total Carbs | 7.84g | 10% | |
| Sugars | 2.57g | 40% | |
| Dietary Fiber | 1.08g | 17% | |
| Protein | 10.04g | 79% | |
| Vitamin C | 9mg | 59% | |
| Iron | 2.1mg | 46% | |
| Calcium | 31.1mg | 12% | |
* 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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