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Easy lamb curry

  • 0:10 Prep
  • 0:27 Cook
  • 6 Servings


  • 125ml (1/2 cup) Massel beef stock
  • 1 large brown onion, chopped
  • 2 garlic cloves, crushed
  • 2 (300g each) lamb eye of loin (backstraps)
  • 2 tablespoons mild curry paste
  • 1 400g can Italian diced tomatoes
  • Salt & freshly ground black pepper
  • Cooked basmati rice, to serve
  • Fresh coriander sprigs, to garnish
  • 200g skim milk yoghurt, to serve


  • 1
    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.
  • 2
    Meanwhile, cut the lamb into 3cm pieces and combine with curry paste.
  • 3
    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.
  • 4
    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.
  • 5
    Place the rice in serving bowls. Spoon the curry over the rice and top with the coriander. Serve immediately with the yoghurt.

Source: taste.com.au


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