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Ingredients
- 1 brown onion cut into quarters
- 1 fresh long red chilli trimmed
- 2 garlic cloves
- 3 cm fresh ginger peeled
- 1 tbsp ghee (see Tips)
- 10 fresh curry leaves
- ½ tsp ground turmeric
- 1 ½ tsp Kashmiri chilli powder
- 20 g Madras curry powder (see Tips)
- 50 g tomato paste
- 400 g canned coconut cream
- 800 g boneless lamb shoulder cut into cubes (3 cm - see Tips)
- 20 g tamarind paste
- 1 tsp sea salt
- 2 tbsp flaked almonds toasted, to serve
- 4 sprigs fresh coriander leaves only, to garnish
- cooked rice to serve
- pappadums to serve
- Nutrition
- per 1 portion
- Calories
- 859.1 kcal / 3594.3 kJ
- Protein
- 38.6 g
- Fat
- 69.5 g
- Carbohydrates
- 20 g
- Fibre
- 4.3 g
- Saturated Fat
- 39.6 g
- Sodium
- 655.2 mg
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