Lamb and spinach curry parcel

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Cooking time: More than 1 hour

Cuisine: Indian; Middle Eastern

Healthy options: Low carb; Low cholesterol; Nut free; Healthy

Serves: 4

Type: Curry

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Photography: André Martin

By Lucy Nunes

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
2 garlic cloves, crushed
500g diced lamb
75g korma curry paste
2 teaspoons garam masala
1 teaspoon turmeric
400g can chopped tomatoes
250g frozen spinach, thawed, drained
12 sheets filo pastry
100g butter, melted
tzatziki, to serve (see tip)

Preparation method

1. Heat oil in a saucepan on medium. Pan-fry onion and garlic for 3 minutes. Brown lamb in batches. Mix in paste and spices and cook for 2 minutes. Stir in tomato and ¼ cup water. Simmer for 1 hour, uncovered, until lamb is tender. Stir in spinach. Cool.

2. Preheat oven to 180°C or 160°C fan.

3. Lay a pastry sheet flat. Brush with butter and fold in half lengthways. Place 2 teaspoons of curry in centre of short end. Brush edges with butter. Fold in edges and roll. Place on a baking paper-lined tray. Brush with butter. Repeat with remaining ingredients.

4. Bake for 20 minutes, until golden. Serve with tzatziki.

Tip: Tzatziki is a traditional Greek dip made with cucumber and yogurt. Look for it in the chilled section at Coles Supermarkets.

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