One Pot Lamb and Risoni
1 tbsp olive oil
1 large onion, finely chopped
1 garlic clove, crushed
1-2 heaped tspn mild curry paste
750 gm boned loins of lamb, cut into small cubes
2 cans chopped tomatoes, drained a little
2-3 cups chicken stock
1 packet risoni pasta
plain yoghurt
freshly chopped coriander
1 large onion, finely chopped
1 garlic clove, crushed
1-2 heaped tspn mild curry paste
750 gm boned loins of lamb, cut into small cubes
2 cans chopped tomatoes, drained a little
2-3 cups chicken stock
1 packet risoni pasta
plain yoghurt
freshly chopped coriander
Heat oil in a large pot and gently saute onion and garlic. dd curry paste and mix well for a few minutes. Then add lamb and cook until sealed, regularly stirring. Add tomatoes and stock to cover. Turn heat down, cover and gently simmer for about ¾ hour. When lamb is tender, add risoni to pot, cover and gently cook for about another 9 mins, until pasta is ready. Serve topped with a dollop of yoghurt and a sprinkling of coriander.