Tasty EE lamb curry

Discussion in 'Slimming World Recipes' started by hazysummer, 25 August 2011 Social URL.

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  1. hazysummer

    hazysummer Full Member

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    Made this tonight - it's an old fave I'd forgotten. This is a super tasty curry, which tastes more complex than the ingredients might suggest - I think it could be a good starting point for a curry newbie, as you don't need to buy too many spices.

    Lightning Lamb Dhansak - Ainsley Harriot


    500g/1lb2oz cubed lamb
    2 tbsp garam masala
    30-45ml/2-3 tbsp vegetable oil
    2 onions, thinly sliced
    2 garlic cloves, thinly sliced
    200g/7oz diced pumpkin or squash
    100g/4oz red lentils
    600ml/1 pint hot vegetable stock
    1 tbsp curry paste
    1 tbsp tamarind paste
    25g/1oz caster sugar
    salt and freshly ground black pepper
    2 tbsp freshly chopped fresh mint and coriander
    juice of 1 lemon
    pilau rice, to serve


    1. Toss the lamb in the garam masala. Heat 1 tbsp/15ml/½fl oz of the oil
    in a large pan and quickly brown the lamb. Transfer to a plate and set
    2. Add a little more oil to the pan, then cook the onions, garlic and
    pumpkin or squash for 5 minutes until softened and beginning to brown.
    3. Now add the lentils, stock, curry paste, tamarind paste and sugar and
    return the lamb to the pan. Bring to the boil, cover and simmer for
    25-30 minutes, stirring occasionally, until the mixture is thickened and
    the ingredients and lovely and tender.
    4. Check the seasoning, then stir in the mint or coriander and lemon
    juice, to taste. Serve with pilau rice

    I made it using 1 tsp sugar, 1 tbsp oil, 1 tbsp Pataks Rogan Josh paste and 350g pumpkin - not sure how bad the paste is but even if it's 4 per tbsp - it still comes in at 2 syns per portion.

    I think it could be really good made with chicken thighs instead, or with root veggies.
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