Lamb balti


Woman & Home (South Africa) - - Feel Good You -

1 Heat ½tbsp olive oil, add

1 small onion and 1 small red pep­per, sliced; cook on low heat for 10 min­utes.

Re­move from pan; set aside. In­crease heat; fry half 350g lamb neck fil­let, cubed, for 2 to 3 min­utes un­til brown. Re­move from pan; re­peat with the re­main­ing lamb.

2 Re­turn all meat, onion and pep­per to pan; stir in 1tsp ground co­rian­der. Add 400g can chopped toma­toes, bring

to boil cover, re­duce heat and sim­mer for 25 min­utes.

3 Stir in 50g dried apri­cots, halved, and 225g ready­made curry sauce, cover and sim­mer for 25 min­utes. Add 100g baby spinach, and stir un­til wilted. Serve with 25g brown bas­mati rice.

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