This is a great Indian recipe to freeze ahead and take with you on a self-catering holiday for the first night, or eat after a long day when you don't feel like cooking.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 8 lamb leg steaks, cut into chunks
- 3 tbsp rogan josh curry paste
- 227g can tomatoes
- 100ml chicken stock, hot
- 100ml natural yogurt
- Handful fresh coriander, chopped
Method
- 1. Heat the oil in a large frying pan over a medium-high heat and fry the onion for 5 minutes until starting to colour. Add the lamb and brown all over, then stir in the curry paste and cook for a couple of minutes more.
- 2. Stir in the tomatoes and stock, season well and simmer for 10-15 minutes until you have a thick sauce. Stir in the yogurt and coriander and serve with naan breads or rice.
Nutritional info
Per serving: 349kcals, 21g fat (6.5g saturated), 34.2g protein, 6.6g carbs, 5g sugar, 0.9g salt