Prep : 15 minutes Cook: 40 minutes DIFF : A Little More Effort
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We love a good curry, especially when it’s super simple and affordable to make. This recipe takes a small portion of lamb and makes it go a long way. Make a day ahead for even better flavour.
What do I need ?
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 small onion, diced
300 g lamb leg steaks, trimmed and cut into 1.5 cm pieces
1 Tbsp tomato paste
400 g can Wattie's Lentils in Springwater, drained
400 g can Wattie’s Indian Style Tomatoes
1 large potato, peeled and diced
200 g cauliflower, cut into small florets
Handful of fresh coriander or mint leaves
Cooked rice to serve
Unsweetened yoghurt to serve (optional)
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How do I make it ?
Heat a dash of oil in a medium sized saucepan. Add the onion and cook over medium heat until it starts to soften. Increase the heat, add the lamb and stir-fry until browned. Stir in the tomato paste.
Add the drained Wattie’s Lentils and Wattie's Indian Style Tomatoes. Stir while bringing to the boil. Reduce heat to low, cover and simmer for 10 minutes. Add the potato and cook for a further 15 minutes. Add the cauliflower florets and cook for a further 10–15 minutes or until the lamb is tender and vegetables are cooked.
Garnish with coriander or mint just before serving. Serve with rice and unsweetened yoghurt if wished.
Kraft Kitchen Tips!
This recipe gets the Healthy Pick for Main Meals.
Swap It Out
Replace the cauliflower florets with ½ bag of baby spinach leaves, added just before serving.