QUICK LAMB CURRY
PREP + COOK TIME 50 MINUTES SERVES 4
Cook 1 finely chopped large brown onion (200g) in a heated oiled large saucepan over medium-high heat, stirring, for 5 minutes or until soft and browned lightly. Add 1/3 cup (100g) balti curry paste and 1kg diced lamb; cook, stirring, until lamb is browned all over. Add 400g can diced tomatoes and 1/3 cup (80ml) water; bring to the boil. Simmer, covered, for 30 minutes or until lamb is tender. Add 125g baby spinach leaves; simmer until spinach wilts. Season to taste. Top curry with fresh small mint leaves and serve with steamed basmati rice. Note Balti curry paste is a medium-hot paste made with coriander, fenugreek and mint, giving it a distinctive mild ‘green’ flavour.
MEXICAN CHORIZO & BEAN STEW
PREP + COOK TIME 30 MINUTES SERVES 4
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