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One-pot lamb curry

By Faeza
20 December 2015

Ingredients

500g lamb fillets, trimmed

1/2 tbsp medium curry powder

1 large onion, thinly sliced

30ml (2 tbsp) olive oil

500ml (2 cups) chicken or vegetable stock

1 X 410g can tomatoes, chopped peeled

2 cinnamon sticks

4  garlic cloves, crushed

6-8 fresh curry leaves

250ml (1 cup) Spekko Royal Umbrella Jasmine Rice

thick Greek yoghurt, to serve

Instructions

  1. Preheat the oven to 180°C. Cut lamb fillets into 2cm pieces. Heat the sunflower oil in a flameproof casserole dish over medium-high heat. Add the curry powder, onion and garlic and sauté until onion is transluscent.
  2. Add lamb and cook until browned on all sides. Add stock, tomatoes, cinnamon and curry leaves and season with salt and pepper.
  3. Stir everything until well combined. Cover with foil and bake for 25 minutes.
  4. Remove from oven, add the rice and stir to combine. Return to the oven, uncovered, for a further 20 minutes by which time most of the liquid will have been absorbed. Give a final stir before serving with dollop of yoghurt.

From the Spekko spice kitchen

  • Stewing lamb on the bone can be used.
  • Use Spekko Parboiled Long Grain Rice, instead of the Jasmine.