SpaceAngel
I ate my willpower!
I have just made the best curry I have ever had. I even go so far as saying that it tastes just like a curry from a restaurant.
Here goes:-
Keema Curry
· 450g lean minced beef or lamb (you could use beef cubes too)
· Frylight
· 1 large onion, finely chopped
· 2 garlic cloves, finely chopped
· 2.5cm piece fresh root ginger, peeled and grated
· 1 fresh green chilli, seeded and finely chopped
· 2 tbsp curry paste (8 syns) I have used pataks mild curry paste with coriander and cumin.
· 2 tbsp tomato purée
· 350ml lamb or vegetable stock
· 1 tbsp lemon juice
· 3 tbsp roughly chopped fresh coriander
· salt and freshly ground black pepper
preparation method
1. Brown the minced lamb in a large non-stick frying pan, without adding any oil. Fry over a medium heat for 5–6 minutes until well-browned, stirring frequently to break up larger pieces. Remove from the pan and drain off any fat. Set aside
2. Heat the a pan, then spray with frylight, when hot, add the onion and cook for 10 minutes, stirring occasionally, until soft and translucent. Add the garlic, ginger, chilli and curry paste and cook for 2 more minutes, stirring all the time. Return the meat to the pan, add the tomato purée and stir until well mixed.
3. Pour in the stock, stir again, then reduce the heat, cover and simmer gently for 45 minutes. Remove the lid and cook for a further 10 minutes or until the meat is very tender and the sauce is thick.
4. And lemon juice and simmer for 3 minutes. Stir in 2 tbsp of the coriander and season to taste with salt and pepper. Serve hot with the remaining coriander scattered over the top.
Serves 4 and works out at 2 syns per serving
Sorry about the dodgy fonts!
This really is a fantastic curry!
Here goes:-
Keema Curry
· 450g lean minced beef or lamb (you could use beef cubes too)
· Frylight
· 1 large onion, finely chopped
· 2 garlic cloves, finely chopped
· 2.5cm piece fresh root ginger, peeled and grated
· 1 fresh green chilli, seeded and finely chopped
· 2 tbsp curry paste (8 syns) I have used pataks mild curry paste with coriander and cumin.
· 2 tbsp tomato purée
· 350ml lamb or vegetable stock
· 1 tbsp lemon juice
· 3 tbsp roughly chopped fresh coriander
· salt and freshly ground black pepper
preparation method
1. Brown the minced lamb in a large non-stick frying pan, without adding any oil. Fry over a medium heat for 5–6 minutes until well-browned, stirring frequently to break up larger pieces. Remove from the pan and drain off any fat. Set aside
2. Heat the a pan, then spray with frylight, when hot, add the onion and cook for 10 minutes, stirring occasionally, until soft and translucent. Add the garlic, ginger, chilli and curry paste and cook for 2 more minutes, stirring all the time. Return the meat to the pan, add the tomato purée and stir until well mixed.
3. Pour in the stock, stir again, then reduce the heat, cover and simmer gently for 45 minutes. Remove the lid and cook for a further 10 minutes or until the meat is very tender and the sauce is thick.
4. And lemon juice and simmer for 3 minutes. Stir in 2 tbsp of the coriander and season to taste with salt and pepper. Serve hot with the remaining coriander scattered over the top.
Serves 4 and works out at 2 syns per serving
Sorry about the dodgy fonts!
This really is a fantastic curry!
