(at time of publication)
- spray oil
- 1 onion, diced
- 500g lean lamb, cut into 5cm cubes
- 2-3 dessertspoons mild curry paste (Pataks)
- 400g can tomatoes, crushed
- 1 packet frozen spinach
- 200g unsweetened yoghurt
1 Heat the oil in a large, heavy-based saucepan and add diced onion.
2 Add the lamb cubes and cook for 3 minutes, until browned. Add the curry paste and tomatoes and simmer for 10 minutes. Stir through the spinach.
3 Cover and cook on the lowest heat for 1-1 1/2 hours, until the meat is tender. Remove from the heat, stir through the yoghurt and serve with basmati rice.
Nutrition Info (per serve)
Total fat 9.1g
–Saturated fat 3.7g
Dietary fibre 3.1g
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