Ingredients
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2 tablespoons vegetable or canola oil
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1 medium white onion, roughly chopped
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600g diced boneless lamb leg, cut into 2-3cm pieces
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90g (1/3 cup) Rogan Josh curry paste (medium) (Patak's brand)
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425g can peeled whole tomatoes, undrained, roughly chopped
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400g (2 cups) white rice
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1/2 bunch English spinach, washed, trimmed
Method
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1Heat vegetable or canola oil in a large saucepan over medium heat and cook onion for 3-4 minutes or until soft. Increase heat to medium-high and cook the lamb in 2 batches, stirring, for 4-5 minutes or until lamb is browned. Return all lamb to pan with the curry paste and cook, stirring, for 1-2 minutes or until aromatic and lamb is coated with paste. Stir in the tomatoes. Reduce heat to low, cover and simmer for 15 minutes or until lamb is tender.
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2Meanwhile, cook the rice in a large saucepan of salted boiling water, following packet directions, for 12-15 minutes or until just tender (see microwave tip). Drain. Stir the spinach through the curry and cook for 1-2 minutes or until the spinach is wilted. Serve the curry with the rice.
Source: taste.com.au
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