Tomato & lamb curry

Photography by Brett Stevens

This is the most popular curry on Taste.com.au. Try it tonight and don't forget to tell us what you think!

1 tbs olive oil 500g lamb leg steaks, cut into 2cm pieces 1 brown onion, finely chopped 100g (1/3 cup) rogan josh curry paste 1 x 400g can diced tomatoes 2 tbs tomato paste 250ml (1 cup) beef stock 750g butternut pumpkin, peeled, deseeded, cut into 2.5cm pieces 200g green beans, topped, coarsely chopped 150g (1 cup) frozen peas 270g (11/3 cups) basmati rice 1/2 cup fresh coriander leaves

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. 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. Add the curry paste and cook, stirring for 2 minutes or until aromatic.

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

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

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

To freeze: At the end of step 3, set the lamb mixture aside for 10 minutes to cool. Stir in the beans and peas. Cover with plastic wrap and place in the fridge for 30 minutes. Transfer to an airtight container. Label, date and freeze for up to three months.

To thaw & cook: Place in the fridge overnight or until thawed. Place the curry in a large saucepan over low heat. Cover and slowly bring to the boil. Increase heat to medium-low and simmer, partially covered, for 10-15 minutes or until the beans are tender and curry is heated through. Continue from step 5.

Bring on spring with gorgeous lamb recipes, salad recipes and strawberry & pineapple recipes.

Good Taste - October 2006, Page 102
Recipe by Alison Roberts

51 members have rated this recipe.

1 member has questions about this recipe.

Grab your copy of our HEALTHY October issue for the free BBQ cook book; our pizza masterclass; and find the perfect menus for a weekend getaway or a picnic in the park; your chance to WIN great prizes.
ON SALE NOW
australiangoodtaste.com.au

View the original article here