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beef stock brown onion garlic curry paste Italian-style diced salt Basmati rice fresh coriander sprig natural yoghurt
Viewed: 44 - Published at: 9 years agoIngredients
- 125 ml beef stock
- 1 large brown onion, chopped
- 2 garlic cloves, crushed
- 600 g boneless lamb loin
- 2 tablespoons mild curry paste
- 1 (400 g) can Italian-style diced tomatoes
- salt & freshly ground black pepper
- cooked basmati rice, to serve
- fresh coriander sprig, to garnish
- 1 (200 g) container skim natural yoghurt, to serve
Method
- 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.
- Meanwhile, cut the lamb into 3cm pieces and combine with curry paste.
- 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.
- 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.
- Place the rice in serving bowls.
- Spoon the curry over the rice and top with the coriander.
- Serve immediately with the yoghurt.
