Tomato and Lamb Curry

Time

Prep 15 min · Cook 35 min · 50 min total

Difficulty

easy

1. 1

   Heat 3 teaspoons of oil in a large heavy-based saucepan over medium-high heat. Add half the lamb and cook, turning, for 1-2 minutes or until browned.

   2 min
2. 2

   Transfer to a heatproof bowl. Repeat with the remaining lamb. Heat the remaining oil in the pan over medium heat. Add the onion and cook, stirring, for 5-6 minutes or until soft.

   6 min
3. 3

   Add the curry paste and cook, stirring for 2 minutes or until aromatic. Add the tomato paste, stock and squash. Cover and bring to a simmer. Add the lamb and cook, partially covered, for 15 minutes or until the squash is almost tender.

4. 4

   Add the beans and peas and cook, partially covered, for 5 minutes or until vegetables are just tender.

   5 min
5. 5

   Meanwhile, cook the rice, following packet directions. Drain. Divide the rice among serving bowls. Top with curry and cilantro and serve.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.