Tender lamb curry

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Vanessa Wu

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Serves: 4

Time to make: 1 hr 30 mins , plus marinating

Ingredients

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1 tablespoon ground ginger

1 tablespoon ground coriandercilantroX

1 tablespoon olive oil

500g lean lamb, cubed

10 baby onions

olive spray oil

2 cloves garlic, crushed

1 tablespoon flour

4 teaspoons medium curry paste

420g can chopped tomatoes

½ cup red wine

3 tablespoons chopped fresh parsley or coriandercilantroX

1 ½ cups liquid vegetable or lamb stock (made with stock cube)

1 cinnamon stick

1 bay leaf

2 rosemary stems (optional)

salt and pepper, to season

½ cup stonepitXd dates, chopped

Instructions

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1 To make marinade, mix ginger, ground coriander and oil in a bowl. Add lamb and toss to coat evenly. Season and refrigerate for at least 4 hours.

2 Place onions in boiling water for 2 minutes. Drain and refresh in cold water. Peel and halve.

3 Spray a frying pan with oil and cook lamb in batches until evenly browned. Add garlic. Cook for 2 minutes.

4 Place lamb in a casserole dish and stir in flour and paste. Add onions, tomatoes, wine, herbs, stock, cinnamon, bay leaf and rosemary (if using). Season. Bring to the boil. Cover. Cook at 180ºC for 1 1/4 hours, stirring occasionally.

5 Discard cinnamon and bay leaf. Add dates and return to oven for 15 more minutes. Garnish with mint and serve.

Serving suggestion

Vegetable couscous, and a spoonful of yoghurt flavoured with chopped spring onion, garlic and chopped mint

Nutrition Info (per serve)

Calories 385 cal

Kilojoules 1610 kJ

Protein 28 g

Total fat 16 g

Saturated fat 5 g

Carbohydrates 25 g

Sugar 24 g

Dietary fibre 3 g

Sodium 290 mg

Calcium 80 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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