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Quick Lamb Curry

Quick Lamb Curry Recipe

  • 2 green bell peppers, seeded and quartered
  • 1 onion, quartered
  • 3 garlic cloves, sliced
  • One 1 in (2.5cm) piece fresh ginger, peeled and chopped
  • 2 tbsp vegetable oil
  • 1 tbsp black mustard seeds
  • 1 tbsp curry powder
  • One 14.5 oz (411g) can chopped tomatoes
  • ½ cup canned coconut milk
  • 4 cups (bite-sized pieces) cooked lamb
  • 1 cup frozen peas
  • Salt and freshly ground black pepper
  • Chopped cilantro, to garnish
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Nutritional information
Nutrition Facts
Amount Per Serving
Calories 600kcal (30%)
Total Fat 43g (66%)
Saturated Fat 18g (92%)
Cholesterol 130mg (43%)
Total Carbohydrate 18g
Dietary Fiber 5g
Sugars 7g
Protein 37g
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.



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