WEEKNIGHT fake-away
Oct 08, 2020
4 minutes
INDIAN LAMB BALTI CURRY
SERVES 4 PREP AND COOK: 1 HOUR, 5 MINS
750g diced lamb leg
2 tblsps vegetable oil
1 onion, sliced
1 clove garlic, crushed
2 tsps finely grated fresh ginger
375g sachet Balti curry simmer sauce
400g can crushed tomatoes 1 cup frozen peas
50g baby spinach leaves
Warm naan bread, to serve
1 Toss diced lamb with half the oil in a medium-size bowl.
Heat a large, deep, non-stick frying pan over a high heat. Add lamb in two batches. Cook, without turning, for 1 minute, then cook, turning occasionally, for a further 2 minutes, or until browned all over. Remove frying pan from heat and reduce
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