Name: Lamb and vegetable curry
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 1
Cuisine: indian
Ingredients: 9.20 gm olive oil; 1 brown onion, thinly sliced; 70g Rogan Josh curry paste (see note); 500g lean lamb leg steaks, cut into 2.5cm pieces; Mutti Polpa Finely Chopped Tomatoes 400g; 127.50 gm beef stock or water; 250g orange sweet potato, peeled, cut into 2cm pieces; 200g squash, quartered; 250g Brussels sprouts, quartered; 12 mini plain pappadams (see tip)

Lamb and vegetable curry

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Prep Time:
20 minutes

Cook Time:
60 minutes

Total Time:
80 minutes

Flavorful Indian-inspired lamb curry, perfect for a healthy diet.

Ingredients:

9.20 gm olive oil
1 brown onion, thinly sliced
70g Rogan Josh curry paste (see note)
500g lean lamb leg steaks, cut into 2.5cm pieces
Mutti Polpa Finely Chopped Tomatoes 400g
127.50 gm beef stock or water
250g orange sweet potato, peeled, cut into 2cm pieces
200g squash, quartered
250g Brussels sprouts, quartered
12 mini plain pappadams (see tip)

Instructions:

In a large saucepan over medium-low heat, warm oil. Stir in onion and a pinch of salt. Cook uncovered, stirring often, for 8 to 10 minutes until softened. Stir in curry paste and cook over high heat for 1 minute. Add lamb and brown for 2 to 3 minutes.
Pour in the tomatoes along with their juices and the stock into the pan. Lower the heat and let it simmer covered for 25 minutes.
Place the sweet potato, squash, and sprouts in the pan. Cover and cook for 20 minutes, or until the vegetables and lamb are tender.
Prepare pappadams according to package instructions, then serve alongside the curry.

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