Low Fat Balti Lamb Curry (Or Beef)
A British curry-house curry of lamb, tomatoes and spinach, simmered on the stove. It comes to the table with rice in bowls, spoon over lamb curry.
1 hr 55 min · Serves 4 · Medium
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 100 min · 115 min total
- medium
- 1
Heat pan over medium heat, add 1/3 of the lamb and using olive oil spray, cook for 3-5 minutes or until browned, then transfer to plate and repeat with remaining lamb in two batches, spraying more oil if required.
- 2
Sauté onions, cook stirring for 2 minutes or until onion is soft, then add garlic and curry paste, cook stirring for 3 minutes.
- 3
Gradually stir in stock and tomatoes, return lamb and any juices to pan, bring to boil, reduce heat to medium low, cover and simmer, stirring occasionally for 1 hour.
- 4
Remove lid, simmer uncovered, stirring occasionally for 30 minutes or until lamb is tender and sauce reduced and thickened slightly.
- 5
Remove from heat, stir in spinach, cover and stand for 1 minute or until spinach just wilted.
- 6
Serve with rice in bowls, spoon over lamb curry and sprinkle with coriander and serve.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
