Serves
4
Lamb and Beetroot Curry
Adding beetroot to a curry adds amazing colour, depth and sweetness.
Ingredients
- ROASTED BEETROOT
- Bunch fresh beetroot (around 570g), leaves and stems removed
- CURRY
- 1 tbsp coconut/olive oil
- 2 onions, sliced
- 520 grams diced lamb
- 4 garlic cloves, grated or minced
- 3cm piece of fresh ginger, finely grated
- 6 cardamom pods
- 3/4 tsp cinnamon
- 1/2 tsp cayenne pepper
- 1/2 teaspoon chilli flakes (optional)
- 1 tsp garam masala
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp sea salt
- Freshly cracked pepper to taste
- 500g roasted beetroot, grated
- 400g tomatoes, chopped
- 1/4 bunch fresh coriander leaves, chopped
- 100g spinach
Directions
- Preheat oven to 200°C. Clean your beetroot and wrap each bulb in foil. Cook in the oven for 45 mins-1 hour until a knife is easily inserted. Once cooked, take out the foil and cool and then peel the skin off.
- In a large saucepan (which has a lid) add the oil with the onions and cook on high heat until they start to soften. Add the lamb, garlic, and ginger and stir until all sides of the lamb are brown. Then add the cardamoms, cinnamon, cayenne, chilli flakes, garam masala, cumin, coriander, salt, and pepper and mix well for a few minutes. Add a splash of water. Add in the beetroot and tomatoes mixing it all together well. Bring to the boil and then pop a lid on and reduce to simmer and cook for 1 hour until the lamb is nice and tender. When ready, stir in the coriander and spinach until the spinach wilts.
- Serve. Goes great with fluffy basmati rice.
- Kcal: 359
- Protein: 31g
- Fats: 15g
- Carbs: 21g
- Fibre: 7.3g
- Serving: 1 portion
