Low Fat Balti Lamb Curry (Or Beef)

1. 1

   Heat pan over medium heat, add 1/3 of the lamb and using olive oil spray, cook for 3-5 minutes or until browned, then transfer to plate and repeat with remaining lamb in two batches, spraying more oil if required.

2. 2

   Saute onions, cook stirring for 2 minutes or until onion is soft, then add garlic and curry paste, cook stirring for 3 minutes.

3. 3

   Gradually stir in stock and tomatoes, return lamb and any juices to pan, bring to boil, reduce heat to medium low, cover and simmer, stirring occasionally for 1 hour.

4. 4

   Remove lid, simmer uncovered, stirring occasionally for 30 minutes or until lamb is tender and sauce reduced and thickened slightly.

5. 5

   Remove from heat, stir in spinach, cover and stand for 1 minute or until spinach just wilted.

6. 6

   Serve with rice in bowls, spoon over lamb curry and sprinkle with coriander and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.