Try this delicious Indian Spiced Curry! The lamb leg steaks are incredibly tender and the Wattie’s Chickpeas add a real bite. Try our slow cooker option for an easy mid-week dinner.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
600 g lamb leg steaks, chopped
1 onion, sliced
1-2 clove garlic, crushed
1 Tbsp curry powder (hot or mild)
2 Tbsp Wattie's Tomato Paste
2 x 400g cans Wattie's Indian Style Tomatoes
400 g can Wattie's Chickpeas in Springwater, drained
Handful fresh coriander leaves, chopped to garnish
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How do I make it ?
Preheat oven to 160°C (regular).
Heat a dash of oil in a flame proof casserole dish. Add chopped lamb and brown over a high heat. Remove lamb from the dish and set aside. Reduce heat. Add onion and garlic and cook until onion softens. Stir in curry powder and Wattie’s Tomato Paste and cook a further minute. Return lamb to the pan.
Pour over Wattie’s Indian Style Tomatoes and add Wattie’s Chickpeas. Stir while bringing to the boil. Cover. Transfer to oven. Cook for 2 - 2 1/2 hours, until lamb is tender. Garnish with chopped coriander and serve with rice and your favourite green vegetables.
Kraft Kitchen Tips!
Turn the slow cooker onto low to preheat.
Brown the lamb in a frying pan over high heat. Transfer to the slow cooker.
Add all the other ingredients except for the chickpeas. Cover and cook on low for 5-6 hours until the meat is tender. Add chickpeas 1 hour before the end of cooking.