Weight Watchers version of Lamb Madras. Very good, spicy
- Carbohydrate 13.0114939398039 g
- Cholesterol 113.920358471424 mg
- Fat 16.5002096884511 g
- Fiber 3.11643754951656 g
- Protein 36.2276799124958 g
- Saturated Fat 6.69662953690395 g
- Serving Size 1 1 Serving (428g)
- Sodium 110.943598833277 mg
- Sugar 9.8950563902873 g
- Trans Fat 1.65526311295232 g
- Calories 349 calories
Step-by-step
- Brown lamb in low fat cooking spray. Set aside
- Brown the onion and peppers, return meat to pan.
- Stir in the curry paste and fry through before adding the tomatoes and tomato puree.
- Gradually add the yoghurt and then add the water.
- Bring to boil and simmer for ten minutes or so.
- Serve with Rice or Naan bread
Standard recipes rarely explain why curry paste requires direct heat contact before liquids enter the pan. Frying madras paste directly in the skillet for 60 seconds drives off raw moisture and unlocks fat-soluble spices locked in the oil. Lean lamb leg steak benefits from high initial heat to develop a deep brown crust without overcooking the interior. Slicing onions uniformly ensures they soften alongside the red and green bell peppers within the allotted 10-minute simmer.
Yogurt curdles easily under boiling conditions. Tempering the low-fat plain yogurt by whisking a small amount of warm sauce into it before pouring the dairy into the main pot prevents separation. Water volume can be adjusted by 20 percent without thinning the concentrated tomato puree base significantly.
Scaling quantities upward for larger groups requires doubling the pan surface area rather than overcrowding a single skillet. Overcrowding traps steam, causing the meat to gray instead of browning properly.
