Packed with mushrooms and tomatoes, this traditional Indian lamb curry makes a simple yet satisfying mid-week meal.
1 tablespoon vegetable oil
200g button mushrooms, sliced
6 green onions, thinly sliced
1/4 cup balti curry paste
650g lamb loin fillets, trimmed, cut into 3cm pieces
1 1/2 cups chicken stock
250g cherry tomatoes, halved
1 tablespoon cornflour
sour cream, steamed basmati rice and toasted naan bread
Heat oil in a large saucepan over medium-high heat. Add mushrooms and three-quarters of the onions. Cook, stirring occasionally, for 4 to 5 minutes or until mushrooms are tender. Add curry paste and cook, stirring, for 1 minute or until aromatic.
Add lamb. Stir until well coated in curry mixture. Cook, stirring occasionally, for 3 minutes or until lamb is browned. Add stock. Bring to a gentle boil. Reduce heat to medium. Simmer, uncovered, for 5 minutes. Stir in tomatoes.
Combine cornflour and 1 tablespoon cold water. Stir into curry and bring to the boil. Reduce heat to medium-low. Cook for a further 2 to 3 minutes or until curry thickens.
Spoon curry into a bowl. Top with sour cream and sprinkle with remaining onions. Serve with rice and warm naan bread.
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Super Food Ideas - August 2006
Recipe by Dixie Elliott