Recipe

Serves:  4 people | Prep time:  15 minutes | Cooking time:  25 minutes

Indian | Gluten Free | Main

Ingredients

• 450g leftover cold Lamb, chopped into small chunks
• 1 Onion
• 2 heaped tsp Curry Powder
• 15g Granulated Sugar
• 20g Tomato Purée
• ½ tsp Ground Cinnamon
• 1 flat tsp Chilli Flakes
• Juice of 1 Lemon
• 1 Vegetable Stock Cube, dissolved in 300ml boiling water
• 450g Greek Yogurt
• 50g Ground Almonds
• 35ml Sunflower Oil
• Sea Salt and Black Pepper

Method

1. Peel, halve and finely chop the onion.
2. Heat the oil in a large saucepan, on a low heat. Once hot, sauté the onion for 3 minutes.
3. Add the curry powder, cinnamon and chilli flakes and sauté for a couple of minutes, stirring as you cook.
4. Add the vegetable stock, sugar, tomato purée and the lemon juice to the saucepan. Season with some salt and plenty of black pepper. Bring to the boil, then simmer with the lid off for 10 minutes.
5. Add the yogurt and the ground almonds and cook for a further 2 minutes.
6. Then, add the lamb and gently heat through for 10 minutes.
7. Serve with rice, naan bread and poppadoms, alongside some mango chutney.