• 4servings
  • 30minutes

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Nutrition Info . . .

VitaminsA, B2, B3, B12, C, E, P
MineralsCopper, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons light olive oil

  2. 3 (450g) lamb back-straps, sliced

  3. 1 onion, sliced,

  4. 2 cloves garlic, chopped

  5. 1 teaspoon chopped ginger

  6. 3 tablespoons mild curry, (or Korma) paste

  7. 1/3 - 1/2 cup tomato passata

  8. 200ml natural yoghurt

  9. 1/4 cup cream

  10. 1/3 cup ground almonds

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a large heavy based frying pan or wok. Add lamb and cook until browned. Remove and set aside.

  2. Add onion to the pan. Cook until browned. Add garlic and ginger and cook for a further 30 seconds. Add curry paste and cook for 1 minute.

  3. Add passata and return the meat to the pan.

  4. Mix together yoghurt, cream and almonds. Add the mixture to the wok or pan and stir until warmed through. Serve immediately with rice.


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