2 tbsp spoons olive oil
750 g pack frozen lean diced lamb for braising
1 large onion, finely chopped
400 g can chopped tomatoes
1/2 x 200 g jar mild curry paste (alternatively use medium or hot)
300 ml chicken stock
15 g pack fresh coriander, finely chopped
750 g pack frozen lean diced lamb for braising
1 large onion, finely chopped
400 g can chopped tomatoes
1/2 x 200 g jar mild curry paste (alternatively use medium or hot)
300 ml chicken stock
15 g pack fresh coriander, finely chopped
method
1. Heat the oil in a saucepan and seal the meat, add the onions and cook for a further 5-10 minutes.
2. Add the chopped tomatoes, curry paste, stock and most of the coriander, stir to combine all the ingredients.
3. Cover and simmer for 40-45 minutes, or until the lamb is tender, stirring occasionally.
4. Transfer to a serving dish and sprinkle over the remaining coriander and serve with basmati rice and lime wedges
2. Add the chopped tomatoes, curry paste, stock and most of the coriander, stir to combine all the ingredients.
3. Cover and simmer for 40-45 minutes, or until the lamb is tender, stirring occasionally.
4. Transfer to a serving dish and sprinkle over the remaining coriander and serve with basmati rice and lime wedges
serving amount
serves 4
rate this recipe
9.2
out of 10
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