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One-pot lamb curry

Name: One-pot lamb curry
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Yield: 4
Cuisine: /asian recipes
Ingredients: 500g trimmed lamb fillets; 1/2 tablespoon good-quality medium curry powder; 1 large onion, thinly sliced; 40ml (2 tablespoons) olive oil; 500ml (2 cups) chicken or vegetable stock; 425g can crushed tomatoes; 2 cinnamon sticks; 4 garlic cloves, crushed; 6-8 fresh curry leaves*; 1 1/2 cups orzo or risoni pasta; Naan bread* and thick Greek yoghurt, to serve

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Ingredients (11)

500g trimmed lamb fillets
1/2 tablespoon good-quality medium curry powder
1 large onion, thinly sliced
40ml (2 tablespoons) olive oil
500ml (2 cups) chicken or vegetable stock
425g can crushed tomatoes
2 cinnamon sticks
4 garlic cloves, crushed
6-8 fresh curry leaves*
1 1/2 cups orzo or risoni pasta
Naan bread* and thick Greek yoghurt, to serve

Method

1.

Preheat the oven to 180°C. Cut lamb fillets into 2cm pieces and place in a medium baking dish. Scatter curry powder and onion on top and drizzle with the oil. Give everything a good stir and bake for 20 minutes.
2.

Remove lamb from the oven. Add stock, tomatoes, cinnamon, garlic and curry leaves and season with salt and pepper. Cover with foil and bake for 25 minutes.
3.

Remove from oven, add the orzo and stir to combine. Return to the oven, uncovered, for a further 20 minutes by which time most of the liquid will have been absorbed. Give a final stir before serving with naan and a dollop of yoghurt.