Pete's Lamb Curry (Jamie Oliver) Recipe

Recipe Ingredients for Pete's Lamb Curry (Jamie Oliver)

Recipe Directions for Pete's Lamb Curry (Jamie Oliver)

1. Preheat your oven to 170C/325F/Gas 3.
   
   
2. Lightly toast the fragrant rub mix in the oven or under the grill. Chop the curry paste ingredients roughly, add the rub mix and puree in a food processor.
   
   
3. In a large casserole pan, fry the curry paste mixture in the butter until it goes golden, stirring regularly. Add the tomatoes and the stock or water. Bring to the boil, cover with kitchen foil and place in the oven for one and a half hours to intensify the flavour. Remove the foil and continue to simmer on the stove until it thickens. This is your basic curry sauce.
   
   
4. Fry the lamb in a little olive oil until golden, then add to the curry sauce and simmer for around 1 hour or until tender.
   
   
5. Sprinkle with chopped coriander and mint and stir in the yoghurt. Season to taste and add a good squeeze of lime juice. Serve with spiced breads, steamed basmati rice and lots and lots of cold beer.
   
   
6. Feel free to vary the curry by using diced chicken, prawns or paneer, or vegetables like Swiss chard, spinach, peas, cauliflower, fried aubergine, okra, boiled potatoes, chickpeas or lentils.
   
   

Nutrition Facts

Serving Size 347.2g Some items from this recipe could not be found or sized. This estimate is incomplete.

Amount Per Serving

Calories 419 Calories from Fat 252

% Daily Value*

Total Fat 28.0g 43%

Saturated Fat 12.3g 62%

Trans Fat 0.0g

Cholesterol 110mg 37%

Sodium 136mg 6%

Total Carbohydrates 12.0g 4%

Dietary Fiber 2.8g 11%

Sugars 6.0g

Protein 28.9g

Vitamin A 20% • Vitamin C 28% Calcium 14% • Iron 24%

* Based on a 2000 calorie diet Nutritional details are an estimate and should only be used as a guide for approximation.

Legend

Fat
Protein
Carbs
Alcohol
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Calorie Breakdown

Daily Values

Health Information

Nutrition Grade 96% confidence

Good points Low in sodium

Bad points High in saturated fat