Lamb, tomato and spinach curry
7
Points®
Total time: 40 min • Prep: 15 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
A tasty korma based curry topped with fresh yoghurt.
Ingredients
Olive oil
1 tbs
Lamb leg steak, raw
320 g
Red onion
1 medium, cut into thin wedges
Indian curry paste
1½ tbs, Korma
Canned diced tomatoes
400 g, (1 can)
Chicken stock
½ cup(s), (125ml)
Frozen green peas
1 cup(s)
English spinach
1 bunch(es), (250g)
Lime juice
1 tbs
Brown sugar
2 tsp
Cooked basmati rice
2 cup(s), (340g)
Fresh coriander
½ cup(s), to garnish
Plain or natural yoghurt, low-fat, no added sugar
80 g
Lime(s)
1 medium, cut into wedges, to serve
Instructions
1
Heat half the oil in a large saucepan over high heat. Cook lamb, in batches, for 2–3 minutes or until browned. Remove from pan.
2
Heat remaining oil in pan. Add onion and cook, stirring, for 2–3 minutes or until softened. Add curry paste and cook, stirring, for 1 minute or until fragrant. Add tomatoes and stock and bring to the boil. Reduce heat to low and simmer for 10 minutes.
3
Return lamb to pan with the peas and simmer for 2–3 minutes or until lamb is just cooked through. Add spinach and cook for 1–2 minutes or until just wilted. Remove from heat. Stir in juice and sugar.
4
Divide rice among bowls and top with curry, yogurt and coriander. Season with freshly ground black pepper and serve with a lime wedge.
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