Name: Lamb madras sausages
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Ingredients: 18.40 gm vegetable oil; 500g lamb, mint and rosemary sausages; 1 brown onion, halved, thinly sliced; 87.50 gm madras curry paste; 400g can crushed tomatoes; 82.50 ml frozen peas; 100g baby spinach; 62.50 ml roughly chopped fresh coriander leaves, plus extra sprigs to serve; Steamed basmati rice, to serve; Greek-style yoghurt, to serve

Lamb madras sausages

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Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

Elevate classic curried sausages with a spicy lamb madras twist.

Ingredients:

18.40 gm vegetable oil
500g lamb, mint and rosemary sausages
1 brown onion, halved, thinly sliced
87.50 gm madras curry paste
400g can crushed tomatoes
82.50 ml frozen peas
100g baby spinach
62.50 ml roughly chopped fresh coriander leaves, plus extra sprigs to serve
Steamed basmati rice, to serve
Greek-style yoghurt, to serve

Instructions:

In a large frying pan over medium-high heat, sear sausages in oil, turning occasionally, for 8 to 10 minutes until nicely browned and nearly cooked. Set aside on a plate.
Sauté onion in a pan until softened, about 5 minutes. Stir in curry paste and cook until fragrant, about 2 minutes. Slice sausages diagonally and add to the pan. Mix well to coat. Add tomatoes and 1 cup water. Bring to a boil, then reduce heat to low. Simmer for 10 minutes until the curry slightly thickens, stirring occasionally.
Prepare the refreshing Cucumber Salad by mixing cucumber, fresh mint, and mustard seeds in a bowl. Season generously with salt and pepper to enhance the flavors. Enjoy the vibrant combination of flavors!
Combine peas and spinach with the sausages and simmer until heated through. Mix in coriander. Serve over rice and cucumber salad, garnished with more coriander and a dollop of yogurt.

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