Peter's lamb curry

Name: Peter's lamb curry
Yield: 8
Cuisine: Indian
Ingredients: 1 × hot & fragrant rub (see page 195); 2 tablespoons unsalted butter; 2 × 400g tins of quality plum tomatoes; 300ml stock; 1.5kg leg of lamb, bone out, diced; olive oil; 1 handful of fresh mint and coriander, chopped; 250g natural yoghurt; 1–2 limes; CURRY PASTE; 5cm piece of fresh ginger, peeled; 2 red onions, peeled; 10 cloves of garlic, peeled; 2 fresh red chillies; 1 bunch of fresh coriander

Not Too Tricky

serves 8

About the recipe

My mate Peter Begg, lovely bloke, fine chef, thoroughbred Scotsman, kilt and no undies, makes the best curry and likes a cold beer. Say no more . . . love him.

The Return of the Naked Chef, p190

nutrition per serving

Calories

23%

Fat

40%

Saturates

64%

Sugars

10%

Salt

12%

Protein

83%

Carbs

Fibre

of an adult’s reference intake

Recipe From

Penguin Anniversary Edition: The Return Of The Naked Chef

By Jamie Oliver

BUY NOW

Ingredients

1 × hot & fragrant rub (see page 195)

2 tablespoons unsalted butter

2 × 400g tins of quality plum tomatoes

300ml stock

1.5kg leg of lamb, bone out, diced

olive oil

1 handful of fresh mint and coriander, chopped

250g natural yoghurt

1–2 limes

CURRY PASTE

5cm piece of fresh ginger, peeled

2 red onions, peeled

10 cloves of garlic, peeled

2 fresh red chillies

1 bunch of fresh coriander

Method

Find the recipe!

For the full recipe, head to page 190 of The Return of the Naked Chef.

Tags

The Return of the Naked Chef Lamb Curry Indian-style Lime

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The Return of The Naked Chef

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The Return Of The Naked Chef

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