Use cheaper cuts of lamb in this fragrant Balti lamb curry
2 tablespoons vegetable oil
800g lamb, trimmed, cubed (see note)
1 brown onion, finely chopped
2 garlic cloves, crushed
1/2 cup balti curry paste
1 cup beef stock
400g can crushed tomatoes
100g baby spinach
basmati rice and coriander leaves, to serve
Heat 1 tablespoon oil in a saucepan over medium heat. Add one-third of the lamb. Cook for 3 to 5 minutes or until browned. Transfer to a plate. Repeat with remaining lamb in 2 batches, adding more oil if required.
Heat remaining oil in saucepan. Add onion and garlic. Cook, stirring, for 2 minutes or until onion is soft. Add curry paste. Cook, stirring, for 3 minutes. Gradually stir in stock and tomatoes. Return lamb and any juices to saucepan. Bring to the boil. Reduce heat to medium-low. Cover and simmer, stirring occasionally, for 1 hour.
Remove lid. Simmer, uncovered, stirring occasionally, for 30 minutes or until lamb tender and sauce reduced and thickened slightly. Remove from heat. Stir in spinach. Cover and stand for 1 minute or until spinach is just wilted.
We used lamb shoulder for this recipe. Lamb leg would also be suitable.
Super Food Ideas - July 2006
Recipe by Kirrily Smith