Lamb and vegetable curry
Photography by Luke BurgessThis diet-friendly lamb curry is sure to send your taste buds on a journey to the heart of India.
Serves 4
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 salt-reduced 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
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.
Add tomatoes with their juice and stock to pan. Reduce heat to low. Simmer, covered, for 25 minutes.
Add sweet potato, squash and sprouts to pan. Cook, covered, for 20 minutes or until vegetables and lamb are tender.
Cook pappadams following packet directions. Serve curry with pappadams.
Notes
Adding 1 cup cooked rice will increase the carbs by 13.3g per serve. Rogan Josh is a medium curry paste. You could also use korma curry paste. To prepare pappadums, place on a heatproof, microwave-safe rack or plate lined with baking paper. Cook, 4 at a time, uncovered, on HIGH (100%) for 1 to 2 minutes or until they expand and crispen.
Super Food Ideas - August 2005
Recipe by Alison Roberts
