Light Lamb Curry
- Serves:
- 3 - 4
- Preparation time:
- Cooking time:
Ingredients
- 1 tbsp sunflower oil
- 4 lean New Zealand Lamb leg steaks, cut into roughly 2cm chunks
- 1 tbsp medium curry paste
- 2 large vine tomatoes, each cut into six
- 100g small closed cup mushrooms, wiped and quartered
- 2 large handfuls baby spinach leaves
- 200ml water
- 1 tsp caster sugar
- freshly boiled rice, to serve
Method
1. Heat the oil in a large frying pan or wok and stir-fry the lamb pieces over a medium-high heat for 2-3 minutes until lightly browned on all sides. Add the curry paste and turn the lamb to coat in the spices. Cook for 1-2 minutes, stirring regularly. Transfer to a clean plate. 2. Cut the onion in half from top to base and then cut each half into six wedges. Add the onion to the frying pan or wok and stir-fry for 4-5 minutes until just softened, adding the mushrooms after 3 minutes. 3. Return the lamb to the pan and stir in the tomatoes and spinach. Toss together for about a minute and then add the water and sugar. Bring to the boil and cook for about a minute until the spinach is wilted and the water has combined with the spices to make a light sauce. Serve with freshly boiled rice.
