Ingredients:
500 ml Tastic Parboiled Rice, uncooked
30 ml Sunflower oil
1,5 kg Lamb neck cutlets
2 Onions, chopped
4 Carrots, peeled and sliced
4 Tomatoes, chopped
10 ml Curry powder
60 ml Tomato paste
Salt
Freshly ground black pepper
2 Sweet potatoes, peeled and sliced
300 ml Chicken stock
Method:
Heat the oil in a heavy-based saucepan. Add the meat in batches and fry until golden brown in colour. Remove meat from pan and set aside.
Add the onion to the same pan and sauté until onion is translucent. Add curry powder and fry for 1 minute.
Add the carrots, tomatoes and tomato paste. Then add the browned meat.
Add stock, cover and reduce heat. Simmer for 35 - 40 minutes or until meat is almost tender. Add sweet potatoes and simmer for a further 20 - 25 minutes or until cooked.
Meanwhile, cook rice according to instructions on pack. Keep warm.
Serve the steaming curry on a bed of warm rice.
