Directions:
- Heat the oil in a wok over medium heat, add the onion and cook, stirring for 5 minutes or until it has softened.
- Add the garlic and ginger and cook for 2 minutes more.
- Stir in the yoghurt and all the spices.
- Add the canned tomatoes, a teaspoon of salt, then cook for 5 minutes more.
- Add the lamb and stir until it is coated.
- Cover and cook on a low heat for 1 1/2-1 3/4 hours or until the lamb is tender, stirring occasionally.
- Add a little water if the lamb begins to stick.
- Meanwhile, toast the almonds in a dry frying pan, shaking gently until golden-about 3-4 minutes.
- When the lamb is tender, add the garam masala to the curry and mix through.
- Sprinkle with the slivered almonds and chopped cilantro, then serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 521.85 Kcal (2185 kJ) | ||
| Calories from fat | 364.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.48g | 62% | |
|---|---|---|---|
| Cholesterol | 112.65mg | 38% | |
| Sodium | 138.54mg | 6% | |
| Potassium | 648.55mg | 14% | |
| Total Carbs | 7.18g | 2% | |
| Sugars | 2.89g | 12% | |
| Dietary Fiber | 1.81g | 7% | |
| Protein | 31.01g | 62% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 4.4mg | 25% | |
| Calcium | 85.1mg | 9% | |
| Amount Per 100 g | |||
| Calories | 202.84 Kcal (849 kJ) | ||
| Calories from fat | 141.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.73g | 62% | |
|---|---|---|---|
| Cholesterol | 43.79mg | 38% | |
| Sodium | 53.85mg | 6% | |
| Potassium | 252.09mg | 14% | |
| Total Carbs | 2.79g | 2% | |
| Sugars | 1.12g | 12% | |
| Dietary Fiber | 0.71g | 7% | |
| Protein | 12.05g | 62% | |
| Vitamin C | 2.2mg | 10% | |
| Iron | 1.7mg | 25% | |
| Calcium | 33.1mg | 9% | |
* 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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