This diet-friendly lamb curry is sure to send your taste buds on a journey to the heart of India.

Prep Time : 0:20 | Cook Time : 1:00 | Total Time : 1:20 | Serving : 4 person.

Ingredients

• 2 teaspoons olive oil

• 1 brown onion, thinly sliced

• 70g Rogan Josh curry paste (see note)

• 500g lean lamb leg steaks, cut into 2.5cm pieces

• 400g can diced tomatoes

• 1/2 cup Massel 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)

Method

• Step 1

  Heat oil in a large saucepan over medium-low heat. Add onion and a pinch salt. Cook, uncovered, stirring often, for 8 to 10 minutes or until soft. Add curry paste. Increase heat to high. Cook, stirring, for 1 minute. Add lamb. Cook for 2 to 3 minutes or until browned.

• Step 2

  Add tomatoes with their juice and stock to pan. Reduce heat to low. Simmer, covered, for 25 minutes.

• Step 3

  Add sweet potato, squash and sprouts to pan. Cook, covered, for 20 minutes or until vegetables and lamb are tender.

• Step 4

  Cook pappadams following packet directions. Serve curry with pappadams.