Slow-cooked lamb and bean curry
(at time of publication)
- olive oil spray
- 400g diced lean boneless lamb
- 1 medium onion, finely chopped
- 2 medium carrots, diced
- 3 stalks celery, diced
- 2 teaspoons grated ginger
- 2 cloves garlic, crushed
- 1 long red chilli, seeded, finely chopped
- 2 teaspoons paprika
- 2 teaspoons ground cumin
- 400g can no-added-salt chopped tomatoes
- 1 cup reduced-salt chicken stock
- ½ cup water
- 1 ½ cups cooked red kidney beans (or 400g can, rinsed and drained)
- 150g baby spinach
- 2 cups steamed green veges, to serve
- 2 cups steamed brown rice, to serve
- 4 microwave poppadums, to serve
- coriandercilantroX, to serve (optional)
1 Preheat oven to 140ºC. Heat a large flameproof casserole dish over high heat on the stovetop and spray with olive oil. Cook lamb in two batches, stirring, for 2—3 minutes, or until browned on all sides. Remove lamb and set aside.
2 Return dish to a medium heat and spray with a little more oil. Cook onion, carrot and celery, stirring, for 5—6 minutes, or until soft. Add ginger, garlic, chilli and spices and cook, stirring, for 1 minute, or until fragrant.
3 Return lamb to dish with tomatoes, stock and water, and bring to the boil. Cover and cook in preheated oven for 1 1/2—1 3/4 hours or until lamb is very tender, adding kidney beans to the dish for the last 30 minutes of cooking time.
4 Remove curry from oven; stir through spinach until just wilted. Serve with steamed greens, hot rice, microwaved poppadums and coriander (if using) to garnish.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 2g
Dietary fibre 14g
Make it gluten free: Check ground spices and stock are gluten free.
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