Tuesday

LAMB & TOMATO CURRY

SERVES 4 PREP 40 MINS COOK 45 MINS PER SERVE 2556kj ✦ 1 tbsp vegetable oil ✦ 1 small onion, chopped ✦ 1 garlic clove, crushed ✦ 500g lamb mince ✦ ¼ cup mild Indian curry paste ✦ 2 tbsp tomato paste ✦ 1 cup beef stock ✦ 400g can chickpeas, drained, rinsed ✦ 2 tomatoes, chopped ✦ natural yoghurt, coriander leaves, roti (see tip), to serve

1 In a large frying pan, heat oil on medium. Cook onion and garlic, stirring, 4-5 mins until golden.

2 Increase heat to high. Brown mince, breaking up lumps, 5-6 mins.

3 Stir in pastes and cook 2 mins. Mix in stock and simmer on low 20-25 mins until thickened.

4 Add chickpeas and tomato. Cook, stirring, 3-4 mins to heat through.

5 Drizzle with yoghurt and scatter with coriander. Served with roti.

TIP To make roti, mix ²/ cup each 3 self-raising and plain four with ²/ cup 3 water and 1 tsp each olive oil and salt. Divide into 4 and rest 30 mins. Roll out thinly. Fold into thirds, tuck in ends and rest a further 30 mins. Roll out again, then cook in an oiled frying pan, 1 roti at a time, 2-3 mins each side until golden brown.