Rojan josh curry

Serves:

Ingredients

• 2 cups basamati rice
• olive or canola oil spray
• 500 grams trim lamb fillets, cut into cubes
• 1 satchet MAGGI TASTE OF ASIA Beef Madras
• 1 onion, sliced
• 400 gram can chopped tomatoes
• 300 grams potatoes, peeled and cut into small cubes
• 200 grams green beans, sliced
• 250 grams English spinach, coarsely chopped
• 1 cup Traditional Skim Milk Natural Yogurt
• 2 tablespoons slivered almonds
• 8 poppadoms

Method

Cook rice in a large saucepan of boiling water for about 12 minutes or until tender. Drain well.

Spray a nonstick wok or frying pan with oil and heat.

Cook lamb in 2 batches over medium–high heat until browned.

Remove from wok.

Add spice mix, onion and 3 tablespoons water and stirfry for 3 minutes or until onion is soft.

Add tomato and potato and cook, covered, for 10 minutes or until potato is soft.

Add lamb, beans and spinach and cook, covered, for 5 minutes or until vegetables are tender but still crisp.

Stir through yogurt.

Serve on rice with a dollop of yogurt and sprinkled with almonds.

Cook poppadoms in the microwave following packet instructions, and serve on the side.

Serving Suggestions

Note