Easy Lamb Curry

READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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