400g diced Lamb
2 tbsp Curry Paste
1 tin [drained] Chickpeas
2 [zest and juice] Lime
2 large white chopped Onions
50g Pomegranate Seeds
Pink Pickled OnionsClick to view my recipe
15g [chopped] Coriander
Pomegranate Lamb Curry
My Pomegranate Lamb Curry is a great way of giving tender lamb a spicy, fresh edge. This easy recipe only takes 35 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.
If you want to go the extra mile… Add some of my 7-minute to make pink pickled onions on top to really impress your group.
Give it a try and leave a comment below with my new Facebook comment feed or a Google review.
Thanks to Jamie Oliver for the inspiration for this recipe.
Top 3 Pomegranate Facts
- Pomegranate fruit is one of the most popular, nutritionally rich fruit, often known as “super fruits.”
- Pomegranates can be stored up to 2 months in the fridge.
- Pomegranates do not contain cholesterol or saturated fats.
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, zest the lime and juice it.
3. Put a large casserole pan on a high heat and add the lamb, seasoning, lime juice and zest. Cook for 4 minutes and add the onions. Combine well and reduce the heat. Add a small glass of water (if needed) and place the lid on for 25 minutes.
4. Stir occasionally and 5 minutes towards the end, add the drained tinned chickpeas.
5. Take the curry off the heat and plate up with rice, topped with yoghurt, pomegranate seeds and chopped coriander. If you want to go the extra mile... Add some of my pink onions to the top to really impress your group.
BIFF, BOSH, CURRY NOSH!