Quick and easy lamb curry

This deliciously good curry is a great low-maintenance dish you can cook on a busy weeknight evening. In just under half an hour, the tasty meal is ready to be plated up and served to all of your hungry guests. And the best part is, this fuss-free dish is whipped up in one just one pot!

Although lamb prices can seem through the roof, this meal doesn’t involve any other expensive ingredients so it’s a great way to incorporate the meat if you miss eating it – without bursting over your budget. Of course, if you don’t want to spend too much, just switch out lamb for pork or beef for a similar and equally delicious flavour!

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 style liquid stock
• 425g can crushed tomatoes
• 2 cinnamon sticks
• 4 garlic cloves, crushed
• 6-8 fresh curry leaves
• 1 1/2 cups orzo pasta or risoni pasta
• Thick Greek yoghurt, to serve
• Naan bread, to serve

Method

1. Preheat oven to 180C. Slice lamb fillets into 2cm pieces. Place in medium baking dish. Generously sprinkle curry powder and onion over top. Drizzle oil over top. Stir to mix together. Bake for 20 minutes.
2. Remove from oven. Place stock, tomatoes, cinnamon, garlic and curry leaves in dish. Season well with salt and pepper. Cover with foil. Bake for 25 minutes.
3. Remove from oven. Add orzo. Stir well to combine. Return to oven, uncovered, for a further 20 minutes to make sure all liquid is absorbed. Give final stir. Serve with naan and a dollop of yoghurt.