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Home / Recipes / Lamb

Lamb Tikka Curry

Lamb

Lamb Tikka Curry

Like serving up a big warm hug - give this tikka curry recipe a whirl when the weather turns cold.

Ingredients

  1. 1 brown onion, thinly sliced
  2. 200g butternut pumpkin, peeled, seeded, cut into 3cm pieces
  3. 500g diced lamb
  4. 1/4 cup (60g) tikka curry paste
  5. 1 cup small cauliflower florets
  6. 400g can diced tomatoes
  7. 1/2 cup (125ml) chicken stock
  8. 100g baby spinach leaves
  9. 100g greek-style yoghurt
  10. steamed basmati rice, to serve

Directions

  1. Spray a large frying pan with olive oil spray. Place over medium-high heat.
  2. Add the onion and pumpkin. Cook, stirring, for 5 mins or until lightly browned.
  3. Add the diced lamb and cook, stirring with a wooden spoon, for 3-4 mins or until the lamb changes colour.
  4. Add curry paste to mixture in the pan and cook, stirring, for 1 min or until aromatic.
  5. Add cauliflower, tomato and stock. Bring to the boil.
  6. Once boiling, reduce heat to medium and partially cover. Cook for 10 mins or until the pumpkin is tender and sauce thickens slightly.
  7. Stir spinach into the curry. Cook for 1 min or until spinach wilts. Remove from heat.
  8. Stir in yoghurt and then serve up with rice. Garnish with lime wedges, coriander leaves and mint leaves.

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