Speedy lamb curry

Prep 0 h : 10 m
Cook 0 h : 45 m


  • 4 tbsp oil

    200g finely chopped onion

    100g balti curry paste

    1kg diced lamb

    410g canned diced tomatoes

    80ml water

    125g baby spinach leaves

    Fresh small mint leaves, to garnish

    Steamed basmati rice, to serve


  • Heat oil in a large, heavy-bottomed saucepan and saute onion on high heat for about 5 mins, or until soft and slightly brown.

    Add balti curry paste and lamb.

    Stir until lamb is well coated with the curry paste and a bit brown.

    Add tomatoes and water; bring to the boil.

    Simmer, covered, about 30 mins or until lamb is tender.

    Add spinach and simmer until spinach has wilted.

    Season to taste.

    Serve topped with mint, accompanied with rice.