Can’t go without a curry? Here’s a great alternative to a Friday night take away treat. Try my Lamb & vegetable curry
Lamb is rich in vitamin B12, selenium, zinc and is a good source of protein. It’s also considered a hypoallergenic food as very few have an adverse food sensitivity reaction to lamb. Apricots are a rich source of beta-carotene and lycopene – good for improving vision and supporting healthy digestion. Carrots are one of the riches sources of the pro-vitamin A carotenoids including alpha and beta-carotene, which can be converted into the active form of vitamin A, which support vision health and immunity.
What you need:
500g lamb (cubed)
1 tbsp olive oil
1 tsp curry powder
1 or 2 red chillis, deseeded
2 lemon grass stalks
1 medium red onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
2 large carrots, peeled and spiralised
2 tomatoes, remove skins and
300 ml broth or stock
1 pak choi (chopped)
Salt & pepper
What you do:
Using a frying pan with a lid, gently heat the olive oil then add the lamb and the curry powder.
Cook until brown then add the onions, garlic and cook, stirring frequently, for around 10 minutes or until the onion is tender.
Add the lemon grass stalks and carrots and stir to mix well.
Add the tomatoes and broth and bring to the boil, season with salt and pepper.
Reduce the heat to a simmer.
Cover and cook on a low heat for around 1 hour until the lamb is tender.
Add the chopped pak choi and cook for around five minutes.
To remove the tomatoes skins: score the skin of the tomatoes and place in boiling water. Leave for 10/15 minutes then remove from the water and peel the skins off, be careful they’ll be hot.