Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
-
1
tbsp
vegetable oil
-
1
onion, finely chopped
-
2
tbsp
rendang paste
-
400
g
butternut squash, peeled, deseeded and cut into bite-size pieces
-
250
g
aubergines, trimmed and cut into bite-size pieces
-
300
ml
lamb stock, made with 1 stock cube
-
300
g
leftover roast lamb, cut into bite-size pieces
-
200
g
sugar snaps, halved diagonally
-
200
ml
reduced fat natural yogurt
-
1/2 x 30g
bunch fresh coriander, chopped
-
2
flamebaked plain naans, warmed
-
1
Heat the oil in a large frying pan, add the onion and cook for 5 minutes. Stir in the rendang paste, butternut squash and aubergine, and cook for a further 10 minutes.
-
2
Pour over the stock, bring to the boil and simmer for 20 minutes, adding the lamb and sugar snaps for the last 5 minutes. Stir through the yogurt and coriander and serve with the warm naan bread.