Packed with mushrooms and tomatoes, this traditional Indian lamb curry makes a simple yet satisfying mid-week meal.
- 1 tablespoon vegetable oil
- 200g button mushrooms, sliced
- 6 green onions, thinly sliced
- 1/4 cup balti curry paste
- 650g lamb loin fillets, trimmed, cut into 3cm pieces
- 1 1/2 cups Massel chicken style liquid stock
- 250g cherry tomatoes, halved
- 1 tablespoon cornflour
- sour cream, steamed basmati rice and toasted naan bread, to serve
- Heat oil in a large saucepan over medium-high heat. Add mushrooms and three-quarters of the onions. Cook, stirring occasionally, for 4 to 5 minutes or until mushrooms are tender. Add curry paste and cook, stirring, for 1 minute or until aromatic.
- Add lamb. Stir until well coated in curry mixture. Cook, stirring occasionally, for 3 minutes or until lamb is browned. Add stock. Bring to a gentle boil. Reduce heat to medium. Simmer, uncovered, for 5 minutes. Stir in tomatoes.
- Combine cornflour and 1 tablespoon cold water. Stir into curry and bring to the boil. Reduce heat to medium-low. Cook for a further 2 to 3 minutes or until curry thickens.
- Spoon curry into a bowl. Top with sour cream and sprinkle with remaining onions. Serve with rice and warm naan bread.