1 tblsp vegetable oil
1 large onion, finely chopped
1⁄4 cup rogan josh curry paste
500g lamb mince
400g can diced tomatoes
400g can chickpeas, drained, rinsed
1∕3 cup water
1 cup frozen peas
100g baby spinach leaves
Greek yoghurt and warm roti bread, to serve
Heat oil in a large, non-stick frying pan over a medium to high heat. Add onion. Cook, stirring occasionally, for about 2 to 3 minutes, or until soft. Add the curry paste. Cook, stirring, for 1 minute.
Add lamb to the pan. Cook, stirring to break up mince with a wooden spoon for about 5 minutes, or until browned.
Stir in tomatoes, chickpeas and water. Bring to boil. Gently boil, stirring occasionally for about 8 minutes, or until slightly thickened.
Add peas and spinach. Cook, stirring occasionally, for about 2 to 3 minutes, or until peas are tender. Remove from heat.
Serve with yoghurt and roti bread (optional).
This recipe originally appeared on New Idea Food