Saturday, January 24, 2009

Rogan josh lamb curry

Ingredients (serves 4)
* 1/4 cup canola oil
* 600g lamb cut into 2cm pieces
* 1 small brown onion, diced
* 1/3 cup rogan josh curry paste
* 400g can Rosa diced tomatoes
* 1/2 bunch English spinach, trimmed, chopped
* 2/3 cup Greek-style yoghurt
* 1/2 cup mint leaves, chopped
* steamed long grain rice, to serve

1. Heat 3 teaspoons oil in a saucepan over medium-high heat. Add one third of the lamb. Cook, stirring, for 3 to 4 minutes or until browned. Remove to a plate. Repeat with 3 teaspoons oil and remaining lamb, in 2 batches.
2. Add remaining 3 teaspoons oil to saucepan. Add onion and cook, stirring often, for 5 minutes or until soft. Add curry paste and cook for 1 minute. Return lamb and any juices to pan. Add tomatoes. Reduce heat to low. Cover and cook for 15 to 20 minutes or until lamb is tender. Remove from heat. Add spinach. Stand, covered, for 5 minutes or until spinach is wilted.
3. Meanwhile, combine yoghurt and mint. Season with salt and pepper.
4. Spoon curry over rice. Serve with mint yoghurt.

Super Food Ideas - Page 23
Recipe by Garry Dennis


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