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Essential British Diced Lamb Shoulder260g
260gItem price
£9.25Price per unit
£35.58/kgThis delicious curry makes a wholesome and fragrant meal. The amchoor in it is made from dried, powdered green mangoes and is used widely in north Indian cooking to lend fruity tartness to recipes without upping the moisture content too much.
Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
In a bowl mix the lamb with 3 tbsp of the curry paste. Cover and leave to marinate for 30 minutes, or in the fridge for up to 3 hours. Peel and finely grate the turmeric.
Heat the ghee or oil in a wide flameproof casserole or large saucepan and fry the lamb in batches until lightly browned. Transfer to a plate. Add the onions and peppers to the pan, and fry gently for 10 minutes to soften.
Return the lamb to the pan with the coconut milk, remaining curry paste and turmeric. Crumble in the stock cube and add 150ml water. Bring to a gentle simmer. Cover and cook on the lowest heat for about 1 hour or until the lamb is very tender and cooked through.
Sprinkle in the amchoor and half the coriander. Cook for a further 15 minutes, uncovered until the juices have thickened slightly. Meanwhile, cook the rice according to the pack instructions. Sprinkle the curry with the remaining coriander and serve with the rice.
Typical values per serving when made using specific products in recipe
Energy | 3,319kJ/ 794kcals |
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Fat | 41g |
Saturated Fat | 27g |
Carbohydrates | 66g |
Sugars | 17g |
Fibre | 9.9g |
Protein | 36g |
Salt | 1.2g |
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£9.25Price per unit
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£2.00Price per unit
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£1.70Price per unit
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£1.10Price per unit
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£2.05Price per unit
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80pPrice per unit
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£1.65Price per unit
£6.60/kg