Lamb and Vegetable Curry
170 mins (prep 30, cooking 140)
14 ingredients
12 servings
This is based on a recipe from with some modifications from us. It was very mild even my DM curry hater enjoyed this so would consider adding some Madras curry powder to oomph it up a bit, you could also use Korma curry paste. I cut my onions chunky so that the DH can easily pick them out as he has an intolerance to them if he ingests them, so you could finely dice/slice if you prefer. I haven't allowed for deboning and cutting up a leg of lamb - it took me an hour.

Categories:  lamb~sheep , weeknight , main-dish , meat , indian , <-4-hours , to-go... , potluck , curries , oamc~freezer~make-ahead , time-to-make ,
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Serving Size (316.76 g)
Servings 12
Amount per Serving
Calories 564.06 Calories from Fat 320.85
% Daily Value *
Total Fat 35.65g 658.15%
Saturated Fat 13.45g 807.1%
Trans Fat 0.0g %
Cholesterol 91.25mg 365.0%
Sodium 334.43mg 167.21%
Total Carbohydrate 32.22g 128.89%
Dietary Fiber 4.88 g 234.06%
Sugars 9.98 g %
Protein 27.92g 670.04%
Vitamin A 6169.81IU% Vitamin C 9.91mg%
Calcium 121.24mg% Iron 3.59mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
curry paste, cooked rice