Recipe
Indian Tomato & Lamb Curry Recipe
Posted by : unknown
Preparation time : 1 Hrs 0 Min
Cooking time : 40 Min
Level of difficulty : Medium
Ingredients
4 servings
- 1 tablespoon olive oil
- 1 1/4 lbs lamb leg steaks, cut into 1in pieces
- 1 brown onion, finely chopped
- 3 ounces curry paste
- 1 (14 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef stock
- 1 1/2 lbs butternut squash, peeled, deseeded
- 7 ounces green beans, topped, coarsely chopped
- 5 ounces frozen peas
- 10 ounces basmati rice
- fresh cilantro leaves
Preparation
1. Heat 3 teaspoons of oil in a large heavy-based saucepan over medium-high heat.
2. Add half the lamb and cook, turning, for 1-2 minutes or until browned.
3. Transfer to a heatproof bowl. Repeat with the remaining lamb.
4. Heat the remaining oil in the pan over medium heat. Add the onion and cook, stirring, for 5-6 minutes or until soft.
5. Add the curry paste and cook, stirring for 2 minutes or until aromatic.
6. Add the tomato paste, stock and squash. Cover and bring to a simmer. Add the lamb and cook, partially covered, for 15 minutes or until the squash is almost tender.
7. Add the beans and peas and cook, partially covered, for 5 minutes or until vegetables are just tender.
8. Meanwhile, cook the rice, following packet directions. Drain.
9. Divide the rice among serving bowls. Top with curry and cilantro and serve.
