Lamb, spinach and yoghurt curry
Yoghurt adds a tangy flavour to this curry that compliments the fresh mint and spice. Enjoy with green beans and rice for a tasty mid-week meal.
1 medium, finely chopped
3 clove(s), crushed
1 tbs, finely grated
Lamb leg steak, raw
600 g, (Buy 750g) fat trimmed, cut into 3cm pieces
99% fat-free plain yoghurt
½ cup(s), (120g)
Baby spinach leaves
3 cup(s), (120g)
- Heat oil in a deep non-stick frying pan over medium heat. Cook onion, garlic and ginger, stirring, for 4 minutes or until softened. Add curry paste and cook, stirring, for 1 minute or until fragrant.
- Add lamb and cook, turning, for 10 minutes or until browned. Gradually add yoghurt, stirring, until combined. Bring to the boil. Reduce heat and simmer, covered, for 40 minutes or until lamb is tender.
- Add spinach and cook for 1 minute or until wilted. Serve curry with chutney and mint.
SERVING SUGGESTION: Steamed green beans, plus steamed jasmine rice. TIP: For a hotter curry you can use vindaloo paste instead of korma.