Читать книгу One-Pot Cooking: Casseroles, curries, soups and bakes and other no-fuss family food - Katie Bishop - Страница 15

This recipe is perfect for all the family, and is what one-pot cooking is all about – chuck it all in, leave it to cook and take it to the table to serve, and all in 40 minutes. Perfect!

 Preparation time:

 10 minutes

 Cooking time:

 30 minutes

 Serves 4

 1 tbsp vegetable oil

 600g (1lb 5oz) lean lamb leg, cut into chunks

 1 large onion, peeled and chopped

 3 tbsp medium curry paste

 300g (11oz) basmati rice

 1 x400g tin chopped tomatoes

 600ml (1 pint) hot vegetable stock

 1 large sweet potato, about 400g (14oz), peeled and cut into 1cm (½in) pieces

 1 small cauliflower, about 350g (12oz), cut into small florets

 100g (4oz) green beans, trimmed and halved

 Sea salt and freshly ground black pepper

 To serve

 Natural yoghurt

Warm a large casserole over a high heat. Add the vegetable oil and when hot, add the lamb and cook for 3–5 minutes until well browned.

Reduce the heat to medium. Add the onion and cook for a further 3–5 minutes until golden. Stir in the curry paste and cook for a minute, before adding the rice. Mix well until the grains are well coated in the paste.

Add the chopped tomatoes, stock and vegetables. Reduce the heat to low, cover and leave to simmer for 20 minutes, stirring occasionally, until just tender and thickened. Season to taste with salt and pepper. Serve immediately with spoonfuls of yoghurt.