400g diced Lamb
2 large chopped Aubergine
2 large white chopped Onions
50g Pomegranate Seeds
2 zest and juice Lime
2 tbsp Curry Paste
Pomegranate Lamb Curry
My Pomegranate Lamb Curry is a great way of giving tender lamb a spicy, fresh edge. This easy recipe only takes 30 minutes but doesn’t compromise on the flavour. Make sure you give the diced lamb time to marinate in the fridge overnight for a full flavour.
Give it a try and leave a comment below with my new Facebook comment feed or a Google review.
Top 3 Pomegranate Facts
- Pomegranate fruit is one of the most popular, nutritionally rich fruit, often known as a “super fruits.”
- Pomegranates can be stored up to 2 months in the fridge.
- Pomegranates do not contain cholesterol or saturated fats.
This is it...
1. Add the curry paste to the diced lamb and marinate overnight or at least 30 minutes in the fridge.
2. Roughly chop the onions and aubergines. Zest the lime and juice it but keep the remains. Add it to your rice to infuse the water.
3. Put a large casserole pan on a high heat and add the lamb, seasoning and lime juice. Cook for 4 minutes and add the vegetables. Combine well and reduce the heat. Add a small glass of water (if needed) and place the lid on for 25 minutes. Stir occasionally.
4. Add the remains of the lime to boiling water and cook the rice according to the pack.
5. Take the curry off the heat, add half the yoghurt, lime zest and crushed black pepper. Plate up with the rice and top with yoghurt and pomegranate seeds.
BIFF, BOSH, NOSH!