Lamb Kohlapuri (Indian Lamb Curry)

    1 hour 55 minutes

    A delicious lamb curry that will transport you to India with the first mouthful, And only 254 calories per serve.


    South Australia, Australia
    4 people made this

    Serves: 2 

    • 1 medium onion, diced
    • 1 clove garlic, diced
    • 1 tablespoon grated ginger
    • olive oil spray
    • 200g lamb shoulder, cubed
    • 1 teaspoon ground cumin
    • 1 teaspoon ground coriander
    • 1 teaspoon chilli powder
    • 1 teaspoon ground turmeric
    • 1 (400g) tin chopped tomatoes
    • 2 fresh green chillies, sliced
    • 1 teaspoon garam masala
    • 1 tablespoon fresh coriander, chopped
    • sprig coriander, for garnish

    Preparation:15min  ›  Cook:1hour40min  ›  Ready in:1hour55min 

    1. Place onion, garlic and ginger in a blender then process to a paste.
    2. Heat a wok or frying pan on medium and spray lightly with olive oil. Add the onion paste and cook for 5 minutes.
    3. Add lamb cubes, cumin, coriander, chilli powder and turmeric then cook for 5 minutes, turning the lamb to ensure that all sides are browned. Add a splash of water if necessary to prevent sticking.
    4. Add tomatoes then bring to a boil, reduce heat, cover frying pan and cook for 1 hour. If sauce becomes too dry add a little water (not too much as this a fairly dry curry).
    5. Add chillies and garam masala then continue cooking for 3 minutes.
    6. Stir in the coriander and top with coriander sprig to serve.

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