12Ingredients
640Calories
35Minutes

Ingredients

  • 1/2 tablespoon vegetable oil
  • 1 pound lamb (diced)
  • 1 onion (large, thinly sliced)
  • 1 teaspoon fresh ginger (grated)
  • 2 teaspoons poppy seeds
  • 1/2 cup curry paste (korma)
  • 1 1/4 cups half-and-half
  • 13 1/2 ounces chickpeas (rinsed)
  • 3 1/2 ounces green beans (trimmed, halved, blanched)
  • basmati rice (cooked, to serve)
  • cilantro leaves (fresh, to serve)
  • papadums (to serve)

Directions

  1. Heat 1 tbsp oil in a large saucepan over high heat. Cook lamb for about 5 mins, or until browned. Set aside. Heat remaining oil over medium-high heat. Add onion and cook for 5 mins, or until soft. Add ginger, poppy seeds and curry paste. Cook until fragrant. Add 3/4 cup water, half-and-half and chickpeas. Bring to a boil then reduce heat and simmer until slightly reduced. Return lamb to pan along with green beans and cook until heated through. Serve over basmati rice and garnish with cilantro leaves. Serve papadums on the side.
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NutritionView more

640Calories
Sodium16%DV390mg
Fat60%DV39g
Protein55%DV28g
Carbs15%DV46g
Fiber24%DV6g

PER SERVING *

Calories640Calories from Fat350
% DAILY VALUE*
Total Fat39g60%
Saturated Fat17g85%
Trans Fat0g
Cholesterol110mg37%
Sodium390mg16%
Potassium640mg18%
Protein28g55%
Calories from Fat350
% DAILY VALUE*
Total Carbohydrate46g15%
Dietary Fiber6g24%
Sugars6g12%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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