Make it Scotch

Lamb and Tomato Curry

  • Prep 15 mins
  • Cook 25 mins
  • Serve 4-6

Nutrition

  • Kcals 421
  • Fat 28.2g
  • Protein 36.7g
  • Carbohydrates 6.1g
  • Sugar 5.1g
  • Salt 1.3g

Ingredients

Cooking Method

  • 1
    Heat the oil in a large pan and cook the garlic, ginger, chillies and cumin seeds for 3 minutes. Add the lamb and tomatoes and cook for a further 5 minutes until the tomatoes begin to soften.
  • 2
    Stir in the stock and curry paste. Bring to the boil then cover and simmer for 15 minutes, check the seasoning and add a little salt if necessary. Stir in the spinach and mango chutney and cook for a further few minutes until the spinach has wilted.
  • 3
    Divide between shallow bowls and serve with steamed basmati rice or poppadoms.
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