Lamb Mughlai

    1 hour 15 minutes

    This is a recipe for flavoursome lamb curry to tickle your taste buds and only 197 calories per serve.


    South Australia, Australia
    6 people made this

    Serves: 2 

    • 3 cardamon pods
    • 4 cloves
    • 1 curry leaf
    • olive oil spray
    • 1 cinnamon stick
    • 1 garlic cloves, crushed
    • 1 tablspoon grated ginger
    • 1 dried red chilli, finely diced
    • 200g lamb, cubed
    • 500ml vegetable stock
    • 1 teaspoon almond meal
    • 2 tablespoons low fat set yogurt
    • 1 tablespoon fresh coriander, chopped

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Crush cardamom pods, cloves and curry leaf. Heat a wok or frying pan to medium and lightly spray with olive oil then add the cardamon, cloves, curry leaf and cinnamon. Cook for 1 minute.
    2. Reduce heat to low, add garlic, ginger and chilli then cook for 1 minute.
    3. Add lamb cubes and cook for 5 minutes, turning occasionally to ensure that all sides are browned.
    4. Add stock, cover with lid and cook for 45 minutes.
    5. Remove cinnamon stick. Stir in almond meal and yoghurt. Sprinkle with chopped coriander leaves to serve.

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