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Lamb Madras
This recipe is good reheated - which is great when you want to prepare ahead for entertaining. You could replace all the spices with 2-3 tbsp of Madras curry powder.
What you need
- 6 tsp-45 ml oil
- 900 g lean diced lamb
- 1 onion, peeled and sliced
- 3/4 tsp ground coriander
- 2 tsp chilli powder
- 2 tsp ground cumin
- 3/4 tsp ground fenugreek
- 4 tomatoes, cut into eight
- seasoning
- 2 tsp fresh lemon juice
Method
In a large pan, heat the oil and fry the lamb for 5-10 min or until just brown and sealed. Remove from the pan with a slotted spoon. Keep warm.
Fry the onions in the pan for about 2-3 min, until just soft and golden brown.
Add the meat, the curry powder or spices and the tomatoes. Cover and simmer for about 1 hour or until meat is tender, stirring occasionally. Season to taste.
Add the lemon juice. Cook uncovered for about 20 min and curry has thickened.
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Preparation 20 minutes Cook 1 ½ hours Total 1 hour, 50 minutes -
Energy 478 kcal/serving Fat 5.08 g/serving Carbohydrates 39.82 g/serving Glycaemic Index 4 Glycaemic Load 0.49 
Serving suggestion
Garnish with chopped fresh coriander. Serve with naan bread and Basmati rice.
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 2003 | 428 | 10475 | 8350 |
| Energy (kcal) | 478 | 102 | 2500 | 2000 |
| Protein (g) | 54.0 | 11.5 | ||
| Carbohydrate (g) | 11.9 | 2.54 | 345 | 275 |
| Fat (g) | 23.7 | 5.08 | 95 | 70 |
| Fat (saturated) (g) | 7.05 | 1.51 | ||
| Fibre (g) | 3.16 | 0.68 | ||
| Sodium (mg) | 243 | 52.1 | ||
| Salt (equivalent) (g) | 0.61 | 0.13 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 157 | 33.8 | 800 |
| Vitamin B-12 (µg) | 7.07 | 1.51 | 1 |
| Vitamin B-6 (mg) | 1.18 | 0.25 | 2 |
| Vitamin C (mg) | 38.0 | 8.14 | 60 |
| Vitamin D (µg) | 0.00 | 0.00 | 266 |
| Vitamin E (mg) | 3.67 | 0.78 | 10 |
| Zinc (mg) | 11.1 | 2.37 | 15 |
| Calcium (mg) | 59.6 | 12.8 | 800 |
| Folate (mcg) | 32.7 | 7.00 | 200 |
| Iron (mg) | 6.04 | 1.29 | 14 |
| Magnesium (mg) | 86.2 | 18.4 | 300 |
| Niacin (mg) | 15.6 | 3.34 | 18 |
| Pantothenic acid (mg) | 2.05 | 0.44 | 6 |
| Riboflavin (mg) | 0.86 | 0.18 | 1.6 |
| Phosphorous (mg) | 541 | 115 | 800 |
| Thiamin (mg) | 0.51 | 0.11 | 1.4 |
This recipe is:
Corn-free
Cow-dairy free
Dairy free
Egg free
Gluten free
Peanut free
Shellfish free
Wheat free
Yeast free
What the text colours mean:
- Low in fat
- High in fibre
- Rich source
- Known source
This recipe is estimated to provide the nutritional content shown alongside.
The following ingredients were not included in the calculations because their contribution to nutrition is negligible seasoning or unavailable
IMPORTANT: You should consult a doctor before making any significant dietary changes. The information presented here or made available through this website is intended as a guide to help you plan a healthy diet. It is not intended to replace or substitute for the services of trained health professionals.
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