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How to make Low GI lamb curry

Yield = 4
Prep time: 0:15
Cook time: 1:00
Total time: 1:15

Ingredients

  • 2 teaspoons olive oil
  • 500g lamb leg steaks, cubed
  • 1 brown onion, cut into thin wedges
  • 1/4 cup balti curry paste
  • 400g can diced tomatoes
  • 1/2 cup Massel chicken style liquid stock
  • 500g cauliflower, trimmed, cut into florets
  • 150g green beans, trimmed, halved
  • 100g baby spinach
  • steamed doongara rice, to serve
  • Fresh coriander, to serve
  • Plain yoghurt, to serve

Method

  • Step 1 Heat oil in heavy-based saucepan over medium-high heat. Add lamb and onion. Cook, stirring, for 5 minutes or until lamb is browned. Add curry paste. Cook, stirring, for 1 minute or until fragrant.
  • Step 2 Add tomato and stock to pan. Bring to the boil. Reduce heat to medium-low. Simmer, covered, stirring occasionally, for 30 minutes. Stir in cauliflower. Simmer, covered, for 15 minutes or until lamb is tender. Stir in beans. Cook for 5 minutes or until beans are tender. Stir in spinach. Serve with rice, coriander and yoghurt.