Ww Coconut Lamb Curry Food

WW COCONUT LAMB CURRY

Ww Coconut Lamb Curry image

Only 7 points, this recipe quantity is for 1 person. Taken from WW magazine Jul/Aug 2002. Cooking time for the rice is not included.

Provided by jackandfiona

Categories Curries

Time 20m

Yield 1 serving(s)

Number Of Ingredients 9

Ingredients

125 g lamb, strips lean (3)
1 shallot, chopped
1/2 teaspoon garlic, minced
1/2 tablespoon red curry paste (1/2)
60 ml light coconut milk (1)
1 teaspoon cornflour
2 teaspoons water
1 cup cooked rice (3)
1/2 cup vegetables (point free)

Steps:

Coat pan with cooking spray, heat. Brown the lamb and remove from the pan. Add shallots, garlic, and curry paste to the pan. Cook, stirring, for 30 seconds. Lower heat and stir in coconut milk. Add combined cornflour and water, and stir until mixture thickens. Return lamb to the pan, coat with sauce. Serve over the rice.

Nutrition Facts : Calories 612.6, Fat 23.5, SaturatedFat 9.6, Cholesterol 122.4, Sodium 94.8, Carbohydrate 58.9, Fiber 0.8, Protein 37.7

LAMB CURRY

Lamb Curry image

We eat this a lot, sometimes using beef or chicken, and find this an easy dish when we want a quick curry fix. You can add a couple of peeled, diced pootatoes and about 2 cups of water for the final 30 minutes of cooking.

Provided by JustJanS

Categories Curries

Time 1h50m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 kg boned and diced lamb shoulder
2 tablespoons oil
3 large onions, chopped
3 garlic cloves, chopped
1 tablespoon finely chopped fresh ginger
2 tablespoons curry powder
3 teaspoons salt
2 tablespoons vinegar or 2 tablespoons lemon juice
3 large ripe tomatoes
2 fresh red chilies or 2 green chilies
2 tablespoons chopped of fresh mint
1 teaspoon garam masala
1 tablespoon chopped fresh coriander or 1 tablespoon mint

Steps:

Heat the oil in a large saucepan, and gently fry the onion, garlic and ginger until soft and golden.
Add the curry powder, salt and vinegar and stir thoroughly.
Add the lamb and cook, stirring constantly until the lamb is coated with the spice mixture.
Add the tomatoes, chillies and mint.
Cover and cook over a very low heat for 1 1/4 hours or until the lamb is tender, stirring occasionally.
Add the garam masala and chopped coriander in the last 5 minutes of cooking.
*note-the tomatoes should provide enough liquid for the meat to cook in, but if necessary, add a little hot water, (approximately 1/2 a cup) just enough to stop the meat sticking to the saucepan.

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