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Tomato and lamb curry
Tomato and lamb curry
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
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Ingredients:
  • 18.20 gm olive oil
  • 500g lamb leg steaks, cut into 2cm pieces
  • 1 brown onion, finely chopped
  • 100g (1/3 cup) rogan josh curry paste
  • 1 x 400g can diced tomatoes
  • 44.40 gm tomato paste
  • 250ml (1 cup) beef stock
  • 750g butternut pumpkin, peeled, deseeded, cut into 2.5cm pieces
  • 200g green beans, topped, coarsely chopped
  • 150g (1 cup) frozen peas
  • 270g (1 1/3 cups) Basmati rice
  • 125.00 ml fresh coriander leaves
Instructions:
  • In a large heavy-based saucepan over medium-high heat, heat 3 teaspoons of oil until shimmering. Add the first batch of lamb and sear for 1-2 minutes until golden brown. Transfer to a heatproof bowl and repeat with the rest of the lamb.
  • Continue to heat the remaining oil in the pan over medium heat. Add the onion and cook, stirring occasionally, until soft, which should take about 5-6 minutes. Stir in the curry paste and cook for an additional 2 minutes until aromatic.
  • Combine the tomato, tomato paste, stock, and pumpkin in a pot. Cover and simmer until almost tender. Add the lamb and cook partially covered for 15 minutes.
  • Add the beans and peas to the pot and simmer with the lid partially on for 5 minutes, or until the vegetables are perfectly tender.
  • While the rice is cooking as per the instructions on the packet, drain it, divide it into serving bowls, top with curry and fresh coriander, and serve.

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