Low Fat Balti Lamb Curry Or Beef Recipes

Steps:

• Heat pan over medium heat, add 1/3 of the lamb and using olive oil spray, cook for 3-5 minutes or until browned, then transfer to plate and repeat with remaining lamb in two batches, spraying more oil if required.
• Sauté onions, cook stirring for 2 minutes or until onion is soft, then add garlic and curry paste, cook stirring for 3 minutes.
• Gradually stir in stock and tomatoes, return lamb and any juices to pan, bring to boil, reduce heat to medium low, cover and simmer, stirring occasionally for 1 hour.
• Remove lid, simmer uncovered, stirring occasionally for 30 minutes or until lamb is tender and sauce reduced and thickened slightly.
• Remove from heat, stir in spinach, cover and stand for 1 minute or until spinach just wilted.
• Serve with rice in bowls, spoon over lamb curry and sprinkle with coriander and serve.

Steps:

• Mix the curry powder, turmeric and salt in a small dish.
• Place the cubed beef in a large bowl and cover with ½ - 2/3 of the seasoning mix and set aside.
• Cook onions, ginger and jalapenos in a Dutch oven until onions are brown and soft.
• Add the two cans of drained diced tomatoes and the remainder of the seasoning blend, allow to come to a slow boil.
• Add the meat to the tomato and onion blend and allow to cook for 10 minutes at medium heat until all ingredients are well blended.
• Pour the can of coconut milk into the meat mixture. Blend together until a uniform mixture has been created.
• Turn the stove to simmer an allow to simmer for an hour to and hour and a half. Towards the end of cooking taste the gravy to see if more salt is needed.
• Serve over rice.