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Dairy Free Lamb Curry

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Dairy Free Lamb Curry
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This is a great curry dish for a Friday night. You can omit the lamb and have a veggie curry if you wish – the chickpeas, spinach and potatoes are enough to make a hearty dish. Or, like we do, use up left over meat – this time lamb, although chicken would do just fine.   Serve with a plain rice, or Naan Bread if you prefer. We like to have some plain coconut yoghurt to go with the curry, or even some Lime Pickle.

Dairy Free Lamb Curry Allergy Mums

 

Lamb Curry

A great Friday night dish
Print Recipe
Prep Time 25 mins
Cook Time 30 mins
Course Main Course
Cuisine Indian

Ingredients
  

  • 1/2 lb White pototoes, peeled and quartered
  • 1 Onion - grated
  • 4 cloves Garlic - minced
  • 1 inch Piece of fresh ginger - grated
  • 1 Large Red Chilli Or two if you like more heat
  • 3 tbsp Fresh Corriander - chopped
  • 1/2 tsp Turmeric
  • 1 tsp Ground Corriander
  • 1 tsp Ground Cumin
  • 1 tsp Paprika
  • 1/2 tbsp Garam Masala
  • 1/4 tso Ground Cloves
  • 1 Tomato - Peeled and diced
  • 1 tin Chickpeas
  • 250 grm Spinach
  • 1/2 Cup Lamb for Veggie Stock
  • 1 1/2 Cups Diced lamb or Chicken Optional
  • 1 1/2 tbsps Mango Chutney

Instructions
 

  • If you're adding meat, chop and pop to one side. I often use left overs for this dish and they work well.
  • Pop the tomato in a bowl and pour boiling water over it. After a few minutes prick the skin with a knife. It should pull back. Peel, and chop the tomato and put to one side.
  • Peel, chop and boil your potatoes for about 10 minutes and then set aside. They shouldn't be fully cooked.
  • Grate your onion, add it to the pan with the garlic, ginger, chilli and all the spices (Turmeric, Corriander, Cumin, Paprika, Cloves and Garam Masala). Fry for a few minutes to dry the mixture out. The kitchen should fill with wonderful aromas.
  • Add in the tomato, stock, fresh corriander, meat (if using), Mango Chutney and chickpeas. Stir and cover - allow to simmer for 15 minutes. Then add in the potatoes for another 10 minutes.
  • Taste and add in salt and pepper, then add in the Spinach for another 5 minutes. The spinach will wilt nicely into the curry. Serve with rice or Naan.
Keyword curry,, dairyfree, freefrom, lambcurry

If you fancy some Naan Bread do try our Dairy Free Recipe here:

Dairy Free Lamb Curry Allergy Mums

 

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