Lamb and tomato curry

This lamb and tomato curry is a perfect meal to feed the family, with delicious mild flavouring. And coming in at just $2.90 per serve, this recipe will be good for the tastebuds and the wallet!
Lamb and tomato curry
1H 25M



1.In a large frying pan, heat oil on medium. Cook onion and garlic, stirring, for 4-5 minutes or until golden.
2.Increase heat to high. Brown mince, breaking up lumps, for 5-6 minutes.
3.Stir in pastes and cook for 2 minutes. Mix in stock and simmer on low for 20-25 minutes until thickened.
4.Add chickpeas and tomato. Cook, stirring, for 3-4 minutes to heat through.
5.Drizzle with yoghurt and scatter with coriander. Serve with roti.

To make roti, mix 2/3 cup each self-raising and plain four with 2/3 cup water and 1 teaspoon each olive oil and salt. Divide into 4 and rest for 30 minutes. Roll out thinly. Fold into thirds, tuck in ends and rest for 30 minutes. Roll out again, then cook in an oiled frying pan, 1 roti at a time, for 2-3 minutes each side until golden.


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