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Essential British Lamb Chops364g
364gItem price
£7.00Price per unit
£19.24/kgThis delicious curry makes a wholesome and fragrant meal. The amchoor in it is made from dried, powdered green mangoes and is used widely in north Indian cooking to lend fruity tartness to recipes without upping the moisture content too much.
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In a bowl mix the lamb with 3 tbsp of the curry paste. Cover and leave to marinate for 30 minutes, or in the fridge for up to 3 hours. Peel and finely grate the turmeric.
Heat the ghee or oil in a wide flameproof casserole or large saucepan and fry the lamb in batches until lightly browned. Transfer to a plate. Add the onions and peppers to the pan, and fry gently for 10 minutes to soften.
Return the lamb to the pan with the coconut milk, remaining curry paste and turmeric. Crumble in the stock cube and add 150ml water. Bring to a gentle simmer. Cover and cook on the lowest heat for about 1 hour or until the lamb is very tender and cooked through.
Sprinkle in the amchoor and half the coriander. Cook for a further 15 minutes, uncovered until the juices have thickened slightly. Meanwhile, cook the rice according to the pack instructions. Sprinkle the curry with the remaining coriander and serve with the rice.
Typical values per serving when made using specific products in recipe
Energy | 3,319kJ/ 794kcals |
---|---|
Fat | 41g |
Saturated Fat | 27g |
Carbohydrates | 66g |
Sugars | 17g |
Fibre | 9.9g |
Protein | 36g |
Salt | 1.2g |
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£19.24/kg0 added
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£1.85Price per unit
£1.03/100g0 added
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£1.80Price per unit
18p/10g0 added
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£5.80Price per unit
£11.60/kg0kg added
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18p each est.Price per unit
£1.15/kg0 added
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60p each est.Price per unit
£3.75/kg0 added
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£1.10Price per unit
£2.75/litre0 added
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£2.05Price per unit
£2.57/100g0 added
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£1.70Price per unit
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80pPrice per unit
32p/10g0 added
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£1.65Price per unit
£6.60/kg