A delicious dish packed full of spicy flavours.
Serves
6
Prep
20 minutes
Cook
2.5 hours
Nutritional Information:
Each 319g serving contains (excludes serving suggestion)
- KCal
- 206
- Carbs
- 16.5g
- Fibre
- 4.9g
- Protein
- 15.7g
- Fat
-
7.5g
(Low)
- Saturates
-
2.6g
(Low)
- Sugars
-
14.0g
(Low)
- Salt
-
0.28g
(Low)
- Fruit/Veg Portion
- 3
Ingredients
Ingredients
- 2 tsp sunflower oil
- 400g diced lean lamb
- 3 onions, chopped
- 4 carrots, chopped
- 2 x 400g tins chopped tomatoes
- 1 tbsp tomato puree
- 2-3 tsp curry powder
- 1-3 Scotch bonnet chillies, finely chopped (according to how hot you like it)
- 6cm fresh ginger, grated
- 1 level tsp allspice
- 1 tbsp chopped parsley
- 1 low-salt vegetable or chicken stock cube
- 1 litre water
- 1 tbsp chopped coriander
Method
Method
Recipe tips
- For a lower fat version, use chicken thighs – they will cook more quickly so reduce the cooking time by an hour.
- Be warned, Scotch bonnet chillies may be very small – but they're also very hot!
- Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge or microwave and reheat until piping hot throughout.
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