Tomato & Lamb Curry (Oamc)
Ready In: 50 mins
Serves: 4
Ingredients
- 1 tablespoon olive oil
- 1 1⁄4 lbs lamb leg steaks, cut into 1in pieces
- 1 brown onion, finely chopped
- 3 ounces curry paste, rogan josh preferably
- 1 (14 ounce) can diced tomatoes
- 2 tablespoons tomato paste
- 1 cup beef stock
- 1 1⁄2 lbs butternut squash, peeled, deseeded, cut into 1in pieces
- 7 ounces green beans, topped, coarsely chopped
- 5 ounces frozen peas
- 10 ounces basmati rice
- fresh cilantro leaves
Directions
- Heat 3 teaspoons of oil in a large heavy-based saucepan over medium-high heat.
- Add half the lamb and cook, turning, for 1-2 minutes or until browned.
- Transfer to a heatproof bowl. Repeat with the remaining lamb.
- Heat the remaining oil in the pan over medium heat. Add the onion and cook, stirring, for 5-6 minutes or until soft.
- Add the curry paste and cook, stirring for 2 minutes or until aromatic.
- 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.
- Add the beans and peas and cook, partially covered, for 5 minutes or until vegetables are just tender.
- Meanwhile, cook the rice, following packet directions. Drain.
- Divide the rice among serving bowls. Top with curry and cilantro and serve.
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