Lamb & courgette curry

Name: Lamb & courgette curry
Prep time: 10 min
Cook time: 20 min
Yield: 4
Ingredients: 1 tbsp vegetable oil; 1 onion, cut into small chunks; 1 courgette, cut into small chunks; 250 g pack Waitrose British Lamb Diced Leg Steak; 300 ml jar Gymkhana Rogan Josh Cooking Sauce; 370 g jar cooked chickpeas, drained and rinsed; 200 g natural yogurt; 150 g cucumber, quartered and thinly sliced; ¼ red onion, thinly sliced

Craving a curry? Grab a jar of cooking sauce and this beauty can be on the table in less time than it would take for a takeaway to arrive.

Serves 4 · Prep 10 min · Cook 20 min

Ingredients

1 tbsp vegetable oil
1 onion, cut into small chunks
1 courgette, cut into small chunks
250 g pack Waitrose British Lamb Diced Leg Steak
300 ml jar Gymkhana Rogan Josh Cooking Sauce
370 g jar cooked chickpeas, drained and rinsed
200 g natural yogurt
150 g cucumber, quartered and thinly sliced
¼ red onion, thinly sliced

Method

Heat the oil in a large frying pan over a high heat. Add the onion and courgette, then fry for a couple of minutes until taking on a little colour. Meanwhile, season the lamb.
Push the vegetables to one side of the pan and add the lamb to the other side. Leave for a minute to brown, then stir and cook with the onion and courgette over a high heat for 5-6 minutes, until the lamb is browned all over. Add the rogan josh sauce, 1-2 tbsp water and the chickpeas. Simmer for 10 minutes, until piping hot throughout.
Meanwhile, in a bowl, mix the yogurt with a pinch of salt, then stir through the cucumber and red onion. Serve with the yogurt mixture, plus some rice and a scattering of coriander leaves, if liked.