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!

  • 40 mins preparation
  • 45 mins cooking
  • Serves 4
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  • 1 tablespoon vegetable oil
  • 1 small onion, chopped
  • 500 gram lamb mince
  • 1/4 cup mild indian curry paste
  • 2 tablespoon tomato paste
  • 1 cup beef stock
  • 400 gram can chickpeas, drained, rinsed
  • 2 tomatoes, chopped
  • natural yoghurt, coriander leaves, roti (see tip) to serve


  • 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.