Lamb Jalfrezi With Cumin Rice Recipes
LAMB JALFREZI WITH CUMIN RICE
Satisfy your curry cravings with this healthy version of a popular takeaway, served with brown rice. It packs in three of your 5-a-day along with iron, vitamin C and fibre
Provided by Sara Buenfeld
Categories Dinner, Supper
Time 1h
Number Of Ingredients 15
Steps:
- Heat 1 tsp oil a large wide non-stick frying pan and fry the lamb for about 4 mins, stirring until browned. Scoop from the pan and set aside.
- Add the chopped onion, garlic and half the shredded ginger to the pan and fry for 5 mins until softened. If the onions start to catch, add a splash of water. Add the spices and cook for a minute more. Tip in the tomatoes and half a can of water along with the bouillon, then blitz everything in the pan with a hand blender until really smooth. Stir in the lamb, then cover and simmer over a low-medium heat for 25 mins until tender.
- Meanwhile boil the rice with the cumin seeds in a pan of water for 25 mins until tender. Drain.
- Heat the remaining oil in a non-stick wok. Add the peppers, onion wedges, chilli and remaining ginger, and stir-fry everything together for around 5 mins, or until tender, but still with some bite. Stir into the curry with the coriander and serve with the rice. If you're following our Healthy Diet Plan, eat two portions of the curry and rice now, then chill the rest for another day. To serve the second night, just reheat portions in the microwave on plates.
Nutrition Facts : Calories 521 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 35 grams protein, Sodium 0.31 milligram of sodium
PANEER JALFREZI WITH CUMIN RICE
Spice up your week with this satisfying, healthy, low-calorie veggie curry. It provides calcium, iron, vitamin C and fibre, along with three of your 5-a-day
Provided by Sara Buenfeld
Categories Dinner, Lunch, Supper
Time 50m
Number Of Ingredients 14
Steps:
- Heat 1 tsp oil a large non-stick frying pan and fry the chopped onions, garlic and half the ginger for 5 mins until softened. Add the ground coriander and cumin seeds and cook for 1 min more, then tip in the tomatoes, half a can of water and the bouillon. Blitz everything together with a stick blender until very smooth, then bring to a simmer. Cover and cook for 15 mins.
- Meanwhile, cook the rice and cumin seeds in a pan of boiling water for 25 mins, or until tender.
- Heat the remaining oil in a non-stick wok and fry the paneer until lightly coloured. Remove from the pan and set aside. Add the peppers, onion wedges and chilli to the pan and stir-fry until the veg is tender, but still retains some bite. Mix the stir-fried veg and paneer into the sauce with the chopped coriander, then serve with the rice. If you're following our Healthy Diet Plan, eat two portions of the curry and rice, then chill the rest for another day. Will keep for up to three days, covered, in the fridge. To serve on the second night, reheat the leftover portions in the microwave until piping hot.
Nutrition Facts : Calories 483 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 14 grams sugar, Fiber 8 grams fiber, Protein 19 grams protein, Sodium 0.2 milligram of sodium
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