Low Fat Balti Lamb Curry (Or Beef) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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Adapted from Super Food Ideas July 06. Our friend Carol asked me for a curry recipe, I gave her this recipe and she made it in the crockpot with beef instead of lamb. We had it today and it was excellent. By the way I found this info on Google, Balti Curry is a style of curry developed in Birmingham, England in the 70's, which has spread to other western countries. Ingredients:
olive oil flavored cooking spray |
800 g lamb, trimmed of all fat and cubed |
1 brown onion, finely chopped |
2 garlic cloves, crushed |
1/2 cup curry paste, balti |
1 cup vegetable stock (or chicken) |
1 (400 g) can tomatoes, crushed |
100 g baby spinach |
coriander leaves, to serve |
Directions:
1. Heat pan over medium heat, add 1/3 of the lamb and using olive oil spray, cook for 3-5 minutes or until browned, then transfer to plate and repeat with remaining lamb in two batches, spraying more oil if required.
2. Sauté onions, cook stirring for 2 minutes or until onion is soft, then add garlic and curry paste, cook stirring for 3 minutes.
3. Gradually stir in stock and tomatoes, return lamb and any juices to pan, bring to boil, reduce heat to medium low, cover and simmer, stirring occasionally for 1 hour.
4. Remove lid, simmer uncovered, stirring occasionally for 30 minutes or until lamb is tender and sauce reduced and thickened slightly.
5. Remove from heat, stir in spinach, cover and stand for 1 minute or until spinach just wilted.
6. Serve with rice in bowls, spoon over lamb curry and sprinkle with coriander and serve.
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