Lamb and vegetable curry

Tasteful Lamb and vegetable curry Recipe

This diet-friendly lamb curry is sure to send your taste buds on a journey to the heart of India.
Lamb and vegetable curry
Prep Time : 0:20 | Cook Time : 1:00 | Total Time : 1:20 | Serving : 4 person.


  • 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)


  • 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.

User Review
0 (0 votes)