Tasty balti lamb curry

This is a hot curry style dish, taking its name from the thick flat-bottomed steel or iron pot in which it is cooked and served. It is an easy dish to make for the whole family, especially for the ones that like hot food.

Ingredients

• 1 tablespoon vegetable oil
• 200g button mushrooms, sliced
• 6 green onions, thinly sliced
• 1/4 cup balti curry paste
• 650g lamb loin fillets, trimmed, cut into 3cm pieces
• 1 1/2 cups chicken stock
• 250g cherry tomatoes, halved
• 1 tablespoon corn flour
• sour cream, steamed basmati rice and toasted naan bread, to serve

Method

1. Heat oil in a large saucepan over medium-high heat. Add mushrooms and three-quarters of the onions. Cook, stirring occasionally, for 4 to 5 minutes or until mushrooms are tender. Add curry paste and cook, stirring, for 1 minute or until aromatic.
2. Add lamb. Stir until well coated in curry mixture. Cook, stirring occasionally, for 3 minutes or until lamb is browned. Add stock. Bring to a gentle boil. Reduce heat to medium. Simmer, uncovered, for 5 minutes. Stir in tomatoes.
3. Combine corn flour and 1 tablespoon cold water. Stir into curry and bring to the boil. Reduce heat to medium-low. Cook for a further 2 to 3 minutes or until curry thickens.
4. Spoon curry into a bowl. Top with sour cream and sprinkle with remaining onions. Serve with rice and warm naan bread.

(Source: taste.com)