Indian lamb curry
Photography by John Paul Urizar
Serves 4
Ingredients
2 tablespoons vegetable oil
4 lamb forequarter chops
1 medium brown onion, cut into thin wedges
1/3 cup rogan josh curry paste
400g can diced tomatoes
1 bunch English spinach, washed, trimmed, roughly chopped
Method
Heat half the oil in a large, heavy-based saucepan over high heat. Cook lamb for 1 to 2 minutes each side or until browned. Transfer to a plate.
Heat remaining oil in pan over medium heat. Add onion. Cook, stirring, for 4 to 5 minutes or until golden. Add curry paste. Cook, stirring, for 30 seconds or until fragrant. Add tomato. Stir to combine. Return lamb to pan. Cover. Bring to the boil. Reduce heat to low. Cook for 30 minutes or until lamb is tender. Add spinach. Cook, stirring for 1 to 2 minutes or until spinach has wilted.
Notes
Serve with steamed basmati rice or naan bread.
Budget tip: By using forequarter chops instead of lamb neck chops we've saved you around $8.33 in total.
Super Food Ideas - June 2009
Recipe by Jenny Fanshaw
