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Lamb Curry With Tomatoes And Zucchini (Courgette)

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7 oz (200 g) lean lamb (leg)
2 tsp (10 ml) Madras curry powder, divided
1 small clove garlic
1 tbsp (15 ml) olive oil
1 onion
3 beefsteak tomatoes
2 bay leaves
1 small red pepper
1 carrot
1 small zucchini
handful fresh coriander
⅔ cup (150 ml/120 g) basmati rice


Serves: 2


Remove any fat and sinews from the lamb and dice. Finely chop the garlic. Combine meat with ½ tsp (2 ml) salt, 1 tsp (5 ml) of the curry powder and the garlic. Stir to coat, and refrigerate, covered, for at least 4 hours.

Finely chop the onion and purée the tomatoes. Heat the oil and stir-fry the lamb and onion, seasoning with the remaining 1 tsp (5 ml) curry powder and 1 tsp (5 ml) salt. Stir in the tomatoes and bay leaves and bring to a boil. Cook, covered, on low heat for 1 hour.

Coarsely chop the red pepper and zucchini, slice the carrot, and finely chop the fresh coriander. Stir the red pepper, carrot and zucchini into the meat mixture, bring to a boil and simmer, covered, for 30 to 40 minutes. Stir in the coriander just before serving.

Meanwhile, cook the rice in lightly salted water according to package directions and serve on the side.

TIP:- Instead of using fresh coriander, you can season with a mixture of 4 crushed coriander seeds and 1 tbsp (15 ml) chopped fresh parsley leaves.

Per serving:- approx. 625 calories 30 g protein, 25 g fat, 68 g carbohydrates

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