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Tomato and lamb curry

  • 0:15 Prep
  • 0:35 Cook
  • 4 Servings


  • 1 tablespoon olive oil
  • 500g lamb leg steaks, cut into 2cm pieces
  • 1 brown onion, finely chopped
  • 100g (1/3 cup) rogan josh curry paste
  • 1 x 400g can diced tomatoes
  • 2 tablespoons tomato paste
  • 250ml (1 cup) Massel beef stock
  • 750g butternut pumpkin, peeled, deseeded, cut into 2.5cm pieces
  • 200g green beans, topped, coarsely chopped
  • 150g (1 cup) frozen peas
  • 270g (11/3 cups) Basmati rice
  • 1/2 cup fresh coriander leaves


  • 1
    Heat 3 teaspoons of oil in a large heavy-based saucepan over medium-high heat. Add half the lamb and cook, turning, for 1-2 minutes or until browned. Transfer to a heatproof bowl. Repeat with the remaining lamb.
  • 2
    Heat the remaining oil in the pan over medium heat. Add the onion and cook, stirring, for 5-6 minutes or until soft. Add the curry paste and cook, stirring for 2 minutes or until aromatic.
  • 3
    Add the tomato, tomato paste, stock and pumpkin. Cover and bring to a simmer. Add the lamb and cook, partially covered, for 15 minutes or until the pumpkin is almost tender.
  • 4
    Add the beans and peas and cook, partially covered, for 5 minutes or until vegetables are just tender.
  • 5
    Meanwhile, cook the rice, following packet directions. Drain. Divide the rice among serving bowls. Top with curry and coriander and serve.

Source: taste.com.au


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