Low Fat Balti Lamb Curry (Or Beef) - cooking recipe

Ingredients

olive oil flavored cooking spray
800 g lamb, trimmed of all fat and cubed
1 brown onion, finely chopped
2 garlic cloves, crushed
1/2 cup curry paste, balti
1 cup vegetable stock (or chicken)
1 (400 g) can tomatoes, crushed
100 g Baby Spinach
coriander leaves, to serve

Preparation

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.
Saute 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.