Mild lamb curry

Here's a great curry recipe to introduce children to some new flavours.  Leftovers (if there are any) can easily be frozen for another meal.

SERVES 4
TIME TO MAKE 2+ hours
MEAL TYPE Dinner
SERVES 4
TIME TO MAKE 2+ hours
MEAL TYPE Dinner

Method

  1. Heat oil in a large pot
  2. Gently sauté  the onion until soft
  3. Add garlic, ginger, curry paste, turmeric and diced lamb and cook until lamb is about half cooked through
  4. Add potatoes, tomatoes, stock and half of the yoghurt
  5. Cook for approximately 2-3 hours over a low heat, covered, until the meat is tender and the sauce has thickened
  6. Before serving mix through remaining yoghurt
  • 1 tbsp
    vegetable oil
  • ½ 
    onion, finely diced
  • 2 cloves
    garlic, crushed
  • 1 tbsp
    ginger, crushed
  • 2 tbsp
    mild curry paste
  • ½ tsp
    turmeric powder
  • 500 g
    lean lamb, diced
  • large potato, peeled and diced
  • 200 g
    canned chopped tomatoes
  • 1 cup
    vegetable stock, reduced-salt
  • 150 g
    unsweetened reduced-fat yoghurt
Per serve
  • Energy
    1109kJ
  • Total Fat
    13.6g
  • Saturated Fat
    5g
  • Total Carbohydrate
    11.8g
  • Sugars
    4.4g
  • Total Fat
    1.5g
  • Sodium
    294mg

Method

  1. Heat oil in a large pot
  2. Gently sauté  the onion until soft
  3. Add garlic, ginger, curry paste, turmeric and diced lamb and cook until lamb is about half cooked through
  4. Add potatoes, tomatoes, stock and half of the yoghurt
  5. Cook for approximately 2-3 hours over a low heat, covered, until the meat is tender and the sauce has thickened
  6. Before serving mix through remaining yoghurt