Lamb and spinach curry
Photography by Amanda McLauchlanLooking for interesting, healthy ways to increase your vegie intake? Do it Indian style with this bright and spicy meal.
Cooking Time
30 minutes
serves 4
Ingredients
300g (1 1/2 cups) basmati rice
2 tsp light olive oil
1 large brown onion, halved, finely chopped
2 tbs mild curry paste
500g lamb leg steaks, cut into 3cm pieces
160ml (2/3 cup) vegetable stock
80g baby spinach leaves
1/4 cup firmly packed fresh coriander leaves
130g (1/2 cup) reduced-fat yoghurt, to serve
Mixed salad leaves, to serve
Method
Cook the rice in a saucepan of salted boiling water following packet directions or until tender. Drain well. Return to the pan and cover with foil to keep warm.
Meanwhile, heat the oil in a wok over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Add the curry paste and cook, stirring, for 1 minute or until fragrant. Increase heat to high and add the lamb. Cook, stirring, for 2 minutes or until lamb is seared.
Add the vegetable stock and bring to a simmer. Reduce heat to low and simmer, covered, for 2 minutes or until lamb is almost cooked. Add the spinach and coriander and stir until just combined. Cover and cook for 1 minute or until spinach is just wilted.
Spoon rice among serving bowls and top with curry. Serve immediately with yoghurt and mixed salad leaves.
Good Taste - March 2004
Recipe by Jan Purser
