This diet-friendly lamb curry is sure to send your taste buds on a journey to the heart of India.
Ingredients
- 2 teaspoons olive oil
- 1 brown onion, thinly sliced
- 70g Rogan Josh curry paste (see note)
- 500g lean lamb leg steaks, cut into 2.5cm pieces
- 400g can diced tomatoes
- 1/2 cup Massel beef stock or water
- 250g orange sweet potato, peeled, cut into 2cm pieces
- 200g squash, quartered
- 250g Brussels sprouts, quartered
- 12 mini plain pappadams (see tip)
Method
- Step 1Heat oil in a large saucepan over medium-low heat. Add onion and a pinch salt. Cook, uncovered, stirring often, for 8 to 10 minutes or until soft. Add curry paste. Increase heat to high. Cook, stirring, for 1 minute. Add lamb. Cook for 2 to 3 minutes or until browned.
- Step 2Add tomatoes with their juice and stock to pan. Reduce heat to low. Simmer, covered, for 25 minutes.
- Step 3Add sweet potato, squash and sprouts to pan. Cook, covered, for 20 minutes or until vegetables and lamb are tender.
- Step 4Cook pappadams following packet directions. Serve curry with pappadams.
Nutrition
1679 kj
Energy
16.1g
Fat Total
2.8g
Saturated Fat
7.6g
Fibre
37.3g
Protein
99mg
Cholesterol
1096mg
Sodium
23.7g
Carbs (total)
All nutrition values are per serve
Notes
Adding 1 cup cooked rice will increase the carbs by 13.3g per serve. Rogan Josh is a medium curry paste. You could also use korma curry paste. To prepare pappadums, place on a heatproof, microwave-safe rack or plate lined with baking paper. Cook, 4 at a time, uncovered, on HIGH (100%) for 1 to 2 minutes or until they expand and crispen.
- Author: Alison Roberts
- Image credit: Luke Burgess
- Publication: Super Food Ideas
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