Prep 10 mins
Cook 30 mins
Pure delicious and so very easy. Use your favourite curry paste with this recipe and any lean cut of lamb. I've even used loin chops.
- 125 ml beef stock
- 1 large brown onion, chopped
- 2 garlic cloves, crushed
- 600 g boneless lamb loin
- 2 tablespoons mild curry paste
- 1 (400 g) can Italian-style diced tomatoes
- salt & freshly ground black pepper
- cooked basmati rice, to serve
- fresh coriander sprig, to garnish
- 1 (200 g) container skim natural yoghurt, to serve
- Place the stock, onion and garlic in a medium non-stick saucepan. Cover and bring to the boil over medium heat. Reduce heat to low and cook, covered, for 6 minutes or until the onion is soft.
- Meanwhile, cut the lamb into 3cm pieces and combine with curry paste.
- Transfer the onion mixture to a bowl. Heat the pan over medium-high heat and add a third of the lamb. Cook, tossing occasionally, for 1 minute or until the lamb is just sealed all over.
- Transfer the lamb to a plate and repeat with the remaining lamb in 2 more batches.
- Return the onion mixture to the pan and stir in the tomatoes. Bring to the boil over medium-high heat.
- Reduce heat to low and cook, partially covered, stirring often, for 6 minutes or until sauce thickens slightly.
- Stir in lamb and cook, uncovered, stirring often, for a further 2 minutes or until lamb is cooked to medium rare. Taste and season with salt and pepper.
- Place the rice in serving bowls. Spoon the curry over the rice and top with the coriander. Serve immediately with the yoghurt.