Just six ingredients is all you need for this speedy, budget-friendly dinner!
Ingredients
- 2 tablespoons vegetable oil
- 600g diced lamb
- 1/2 cup balti curry paste
- 450g sebago potatoes, peeled, cut into 2cm pieces
- 400g can diced tomatoes
- 150g baby spinach
Method
- Step 1Heat half the oil in a large, heavy-based saucepan over high heat. Add half the lamb. Cook, stirring, for 3 to 4 minutes or until browned. Transfer to a bowl. Repeat with remaining oil and lamb.
- Step 2Add curry paste and potatoes to pan over medium-high heat. Cook, stirring, for 1 minute or until fragrant. Add tomato. Stir to combine. Return lamb to pan. Cover. Bring to the boil. Reduce heat to low. Simmer for 30 minutes or until lamb is tender.
- Step 3Add spinach. Cook, stirring occasionally, for 1 to 2 minutes or until spinach has wilted.
- Low carb
- Low sugar
Nutrition
2411 kj
Energy
37g
Fat Total
9g
Saturated Fat
7g
Fibre
37g
Protein
102mg
Cholesterol
1407.06mg
Sodium
6g
Carbs (sugar)
21g
Carbs (total)
All nutrition values are per serve
Notes
To serve: Steamed basmati rice.
- Author: Jenny Fanshaw
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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