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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 393.4
  • Total Fat: 9.5 g
  • Cholesterol: 7.3 mg
  • Sodium: 134.6 mg
  • Total Carbs: 66.9 g
  • Dietary Fiber: 11.8 g
  • Protein: 13.2 g

View full nutritional breakdown of All-in-one oven lamb curry calories by ingredient
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All-in-one oven lamb curry

Submitted by: DEMORNAYL

Introduction

This mild curry is an excellent dis to serve to the whole family or a crowd of hungry teenagers. As everything is cooked together there's the added bonus of very little washing up to do afterwards! This mild curry is an excellent dis to serve to the whole family or a crowd of hungry teenagers. As everything is cooked together there's the added bonus of very little washing up to do afterwards!
Number of Servings: 4

Ingredients

    550g or 1.25 oz lamb neck fillets, trimmed and cut into bite sized pieces.
    4 tsp medium curry powder
    2 tbsp olive oil
    1 large onion, thinly sliced
    500ml hot vegetable stock
    400g can of chopped tomatoes
    2 cinnamon sticks
    4 garlic cloves, crushed
    4 dried curry leaves or 2 bay leaves
    300g of orzo or risoni
    1 small butternut squash, cut into cubes
    200g or 7 oz fresh peas
    salt and pepper
    greek yoghurt to garnish

Directions

serves 4-6 people. (nutrition data for 4)

Preheat the oven to: 180c/350f/gas mark 4

Heat a large frying pan. Toss the lamb in the curry powder. Add half of the oil to the heated frying pan and fry the lamb, in batches, for five minutes until well sealed and lightly golden,tossing the pan occasionally to ensure even cooking. Tip onto a plate and set aside.

Add the remaining oil to the pan with the onion, then cook for five minutes until softened and just beginning to colour around the edges, stirring occasionally. Transfer to a 2.75 litre/5 pint oven-proof dish with the lamb and any juices. Stir in the stock, tomatoes, cinnamon, garlic, curry or bay leaves and season to taste. Cover tightly with foil and bake for 20 minutes.

Remove the foil from the dish and stir in the pasta and butternut squash. Bake for another 10 minutes, then stir in the peas and cook for a final ten minutes until most of the liquid has been absorbed and the butternut squash is tender. Give it a good stir and season to taste, then divide among warm plates and add a dollop of Greek yoghurt to each one. Serve at once.

Number of Servings: 4

Recipe submitted by SparkPeople user DEMORNAYL.






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