Speedy lamb curry
4 tbsp oil
200g finely chopped onion
100g balti curry paste
1kg diced lamb
410g canned diced tomatoes
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.