Curried lamb with potato and tomato is one of three recipes for hospital patients devised by specialist frozen meal supplier, Apetito.
INGREDIENTS
- 200g sliced onion
- 160g diced fennel
- 25g vegetable oil
- 1g chopped garlic in oil
- 650g diced leg of lamb
- 270g diced lamb shoulder
- 100ml water
- 120g creamed coconut
- 1g chopped ginger in oil
- 1g chopped seeded red chillies
- 2g tomato purée
- 2g curry powder
- 330g chopped tomatoes
- 1g fried chicken stock powder
- Pinch of salt
- 10g frozen coriander
- 30g modified starch
- 1g Justfibre BH100
METHOD
Sweat the onion and fennel in cooking oil until softened. Add the chopped garlic, meat, creamed coconut and water and cook until the meat is tender, about 80 minutes. Add more water as needed.
When the meat is cooked, add the chopped ginger and bring back to the boil. Now stir in the tomatoes - however, do not allow them to break down. Add the remaining ingredients, apart from the fibre, while stirring continuously until boiling. Then blend in the fibre, continuing to stir.
Adjust water level to recipe weight and bring back to the boil. Ensure the sauce reaches a core temperature of 85°C. If this is to be blast-chilled, it must reach 3°C in 90 minutes.
More hospital recipes:
Red lentil broth
Carrot cake
Read Caterer's three-part focus on healthcare catering
Care home malnutrition: time for action
Meals as medicine
At the heart of care catering