Low Fat Lamb Korma

This rich and hearty winter curry is delicious to eat and kind to your waistline too.

The ingredient of Low Fat Lamb Korma

• 3 tsp light olive oil
• 1kg diced lean lamb
• 1 1 2 tsp cumin seeds
• 1 1 2 tsp sweet paprika
• 3 4 tsp ground mace
• 3 4 tsp ground cinnamon
• 3 4 tsp garam masala
• 1 2 tsp chilli powder
• 80ml 1 3 cup cold water
• 1 large brown onion halved thinly sliced
• 2 large garlic cloves finely chopped
• 5cm piece fresh ginger peeled finely chopped
• 125ml 1 2 cup massel chicken style liquid stock
• 1 x 200g container reduced fat natural yoghurt
• pinch of salt
• boiled brown rice to serve
• fresh coriander leaves to garnish
• steamed green beans to serve

The Instruction of low fat lamb korma

• heat 2 teaspoons of the oil in a large heavy based saucepan over high heat add one quarter of the lamb and cook turning occasionally for 1 2 minutes or until brown transfer to a plate repeat with remaining lamb in 3 more batches
• heat remaining oil in the same pan over medium low heat add cumin paprika mace cinnamon garam masala and chilli and cook stirring for 30 seconds or until fragrant stir in the water onion garlic and ginger and bring to the boil reduce heat to low and simmer covered for 10 minutes or until onion softens
• increase heat to medium low add lamb stock and half the yoghurt and stir to combine reduce heat to very low simmer partially covered stirring occasionally for 1 1 2 hours or until lamb is tender remove from heat
• add remaining yoghurt and stir until combined taste and season with salt spoon rice among bowls and top with korma and coriander serve with beans

Nutritions of Low Fat Lamb Korma

fatContent: 382 4 calories
saturatedFatContent: 13 grams fat
carbohydrateContent: 4 5 grams saturated fat
sugarContent: 6 5 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 59 grams protein
sodiumContent: n a

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