Minty Dahi Lamb Curry

I bet if you thought of lamb curry you wouldn't think of yoghurt...

My mum likes to marinate meats in a bit of yoghurt with all the spices when we're prepping it for a BBQ, so I figured, how about making it into a curry instead? Mint goes perfectly with yoghurt too and I know this because of the min chutney my mum also makes to go with the BBQ's meats. So this recipe is inspired by all things found in the annual Mistry BBQ!

TIP: to get a really good flavour, I would recommend marinating the meat the night before you want to cook it.

INGREDIENTS:

• 300g diced leg of lamb

• 200g greek style yoghurt

• 4-5 tsp mint sauce

• 1/2 tbsp ground or finely chopped garlic

• 1/2 tbsp ground or finely chopped green chilli

• 1/2 tbsp ground or finely chopped ginger

• 1 tsp salt

• 1 tsp coriander cumin powder

• 1/2 tsp garam masala

• 100g frozen garden peas

• 1 tsp coconut oil

RECIPE:

1. Wash and drain the lamb.

2. In a large mixing bowl, add in the greek yoghurt, mint sauce, garlic, chilli, ginger, salt, coriander cumin powder and garam masala and mix well.

3. Stir in the diced lamb pieces until they are fully coated. At this point you can cover this with some cling film and leave in the fridge overnight to really marinate. However you can also cook straight away if you wish to.

4. In a pan, heat the coconut oil then add in the lamb mixture. Cover and cook on medium-low heat, stirring occasionally to avoid it sticking. You can add in a little but of water if you want it slightly runnier.

5. Once the lamb has cooked, add in the frozen peas, cover and allow to simmer on low heat until they have fully defrosted.

6. Serve and enjoy!

Serving suggestions:

In pitta with a bit of salad

With chapatti

With salad

With bread and/or salad

With quinoa

NUTRITIONAL VALUES - Per Serving:

✅ 231 kcal

✅ 3.5g carbs

✅ 7.7g fat (3.4g saturated)

✅ 37g protein

✅ 3.4g sugar