Sorry for my lack of posts recently things we’ve been rather busy lately getting ready for the baby coming and I don’t know where the days have been disappearing. The countdown is now at 6 1/2 weeks already!

Yesterday I realized when browsing the meat counter at the supermarket that I don’t think I have eaten any lamb since I’ve been pregnant. There is a very good reason for this, I adore lamb but I love it really pink and so since this is forbidden in pregnancy I have stayed away from lamb completely.

Today I decided to change this by making a lamb curry.

I have based this recipe on one I found on the BBC Food site, to see the original recipe click here. I have however made some tweaks to suit my own taste, I hope you like it.

ADRAKI GHOSHT (LAMB MASALA IN A TOMATO & GINGER GRAVY)

INGREDIENTS

• 200g Lean lamb fillet, sliced thinly
• 1 Medium onion, chopped
• 1 Tbsp Garlic, chopped
• 1 Medium Green pepper, chopped
• 1 Tbsp Fresh ginger, chopped
• 1/8 Tsp Turmeric
• 1/8 Tsp Mustard seeds
• 1/4 Tsp Chilli Powder
• 1/2 Tsp Garam Masala
• 1/8 Tsp Cumin seeds
• 1/2 Tbsp Tomato puree
• 1/4 Tsp Onion powder
• 1/4 Tsp Garlic powder
• 1/8 Tsp White pepper
• 5 Tbsp Low fat natural yogurt
• 1/2 Tin plum tomatoes (I like to liquidize these but that is only personal preference)
• 1 small chilli (split open but left whole)
• 1 Tbsp Vegetable oil

PREPARATION

1. Fry the onions, garlic and ginger paste in the oil gently until softened but not coloured.
2. Add the spices and fry for a couple of minutes until fragrant.
3. Add the lamb, tomatoe puree, tinned tomatoes, chilli and yogurt.
4. Reduce the heat to a simmer and cook down until the sauce has thickened to the desired consistency and the lamb is tender.
5. Serve with Basmati rice.

recipe, food