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
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2 teaspoons olive oil
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1 brown onion, thinly sliced
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70g Rogan Josh curry paste (see note)
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500g lean lamb leg steaks, cut into 2.5cm pieces
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400g can diced tomatoes
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1/2 cup Massel beef stock or water
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250g orange sweet potato, peeled, cut into 2cm pieces
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200g squash, quartered
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250g Brussels sprouts, quartered
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12 mini plain pappadams (see tip)
Method
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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.
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Step 2
Add tomatoes with their juice and stock to pan. Reduce heat to low. Simmer, covered, for 25 minutes.
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Step 3
Add sweet potato, squash and sprouts to pan. Cook, covered, for 20 minutes or until vegetables and lamb are tender.
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Step 4
Cook pappadams following packet directions. Serve curry with pappadams.