Easy Gluten-free Lamb Curry Recipe
Use lamb neck fillet or cubed lamb shoulder and store cupboard spices to make this super easy gluten-free lamb curry in under an hour.
Servings: 4 people
Calories: 272kcal
Ingredients
for the marinade
- 600 grams lamb shoulder cubed
- 1 lime juice only
- 1 tbsp smoked paprika
- 1 tsp chilli powder
for the sauce
- 2 tbsp vegetable oil
- 1 tbsp black mustard seeds optional
- 10 curry leaves optional
- 1 onion finely chopped
- 2 garlic cloves finely chopped
- 1 tbsp fresh ginger root grated
- 1 green chilli deseeded and finely chopped
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tbsp garam masala
- 400 grams tinned tomatoes
Instructions
- Place the lamb in a bowl, pour over the lime juice and sprinkle with the paprika and chilli powders. Stir well and leave to marinate for 30 minutes.
- Heat the vegetable oil in a saute pan over a medium heat. Add the black mustard seeds and curry leaves, and cook until the seeds start to pop.
- Add the onion, garlic, ginger and chilli and cook, stirring occasionally, until the onion begins to soften.
- Add the remaining spices and cook for a further minute.
- Turn up the heat to medium-high and add the marinated lamb. Cook the meat until browned all over.
- Add the tinned tomatoes, stir well and reduce the heat to medium-low.
- Simmer for 30 minutes, with the lid on, until the sauce is thick and reduced.
Video
Nutrition
Calories: 272kcal | Carbohydrates: 17g | Protein: 23g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 60mg | Sodium: 248mg | Potassium: 713mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1320IU | Vitamin C: 68mg | Calcium: 90mg | Iron: 4mg