Recipe

Easy Lamb Curry Recipe

Add Step-by-Step Photos	Amatullah / All my dishes 2 years, 4 months ago A great Lamb curry that saves on time and effort. Good for an afterwork meal. Prep:15m Cook:30m Servings:4	Amatullah
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Ingredients

125ml (1/2 cup) beef stock

1 large brown onion, chopped

2 garlic cloves, crushed

2 (300g each) lamb eye of loin (backstraps)

2 tbs mild curry paste (Patak's brand)

1 400g can Italian diced tomatoes

Salt & freshly ground black pepper

Cooked basmati rice, to serve

Fresh coriander sprigs, to garnish

1 200g container skim milk natural yoghurt, to serve

Directions

Place the stock, onion and garlic in a medium non-stick saucepan. Cover and bring to the boil over medium heat. Reduce heat to low and cook, covered, for 6 minutes or until the onion is soft.

Meanwhile, cut the lamb into 3cm pieces and combine with curry paste.

Transfer the onion mixture to a bowl. Heat the pan over medium-high heat and add a third of the lamb. Cook, tossing occasionally, for 1 minute or until the lamb is just sealed all over.

Transfer the lamb to a plate and repeat with the remaining lamb in 2 more batches.

Return the onion mixture to the pan and stir in the tomatoes. Bring to the boil over medium-high heat. Reduce heat to low and cook, partially covered, stirring often, for 6 minutes or until sauce thickens slightly.

Stir in lamb and cook, uncovered, stirring often, for a further 2 minutes or until lamb is cooked to medium rare. Taste and season with salt and pepper.

Place the rice in serving bowls.

Spoon the curry over the rice and top with the coriander.

Serve immediately with the yoghurt.

Notes & tips

Use any favourite Indian curry paste.

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