Sign Up

Looking for something?

Search

Lamb Curry

Lamb Curry

  • Cook

    mins

  • Difficulty

  • Makes

  • Marinate time

    mins

  • Prep

    mins

  • serves

    people
  • 1 lb. (450 g) boneless leg of lamb, cut into bite-size pieces
  • 2 Tbsp. (30 mL) curry powder, divided
  • 3 Tbsp. (45 mL) oil, divided
  • 1 lb. (450 g) all-purpose potatoes, peeled and cut into 3/4-inch (2 cm) pieces
  • 1 onion, chopped
  • 1 tsp. (5 mL) ground cardamom
  • 2 cups (500 mL) no salt added tomato sauce
  • 1/2 cup (125 mL) 10% half and half cream
  • 1 cup (250 mL) frozen peas
  • 1 pot Knorr® Homestyle Stock Vegetable

NUTRITIONAL INFORMATION

 

Amount per serving

Calories450
Calories from Fat180
Total Fat20g
Saturated Fat5g
Trans Fat0g
Cholesterol80mg
Sodium800mg
Total Carbs39g
Dietary Fiber7g
Sugars9g
Protein31g
Calcium10%
Iron30%
Vitamin C70%
Vitamin A25%
See More
  • 1 Season lamb with 1 tablespoon (15 mL) curry powder. Heat 1 tablespoon (15 mL) oil in large nonstick skillet over medium-high heat and cook lamb, stirring occasionally, until lamb is browned and cooked to desired doneness, about 2 minutes; remove and set aside.
  • 2 Heat remaining 2 tablespoons (30 mL) oil in same skillet and cook potatoes, onion, remaining 1 tablespoon (15 mL) curry powder and cardamom, stirring frequently, until potatoes are browned, about 8 minutes. Stir in 1 cup (250 mL) water and cook covered, stirring occasionally, until potatoes are tender, about 4 minutes. Stir in tomato sauce, half and half cream, peas and Knorr® Homestyle Stock Vegetable and cook covered, until sauce thickens slightly, about 8 minutes.
  • 3 Stir in lamb. Serve, if desired, with warm naan and garnish, if desired, with chopped fresh cilantro.