1 medium onion, diced
Clove of garlic, crushed
1 teaspoon curry powder
1 tablespoon olive oil
500 g lean lamb, diced
425 g can chopped tomatoes
375 ml vegetable stock
2 tablespoons vinegar
1 tablespoon brown sugar
2 carrots, peeled and sliced
1 red capsicum, sliced
2 zucchinis, sliced
1 apple, peeled and sliced
1/2 cup low-fat natural yoghurt
Handful fresh coriander, chopped
1. Saute onion and garlic in oil and stir in curry powder.
Add diced lamb and stir until well cooked.
Stir in tomatoes, stock, vinegar and sugar.
Bring to the boil, reduce heat and simmer uncovered for 1 hour.
2. Stir in the carrots, capsicum, zucchini and sultanas and
simmer for a further 15 minutes.
3. Serve with rice or couscous topped with a dollop of
natural yoghurt and coriander.
Nutritional Analysis per serve:
energy 1416kj (354cals), protein 30.6g, carbohydrate 28.4g, fibre 5.3g, fat 10.1g cholesterol
81.7mg, sodium 5049.4mg