125ml (1/2 cup) Campbell's Real Stock Beef
1 large brown onion, chopped
2 garlic cloves, crushed
2 (300g each) lamb eye of loin (backstraps)
2 tablespoons mild curry paste (Patak's brand)
1 400g can Italian diced tomatoes
Salt & freshly ground black pepper
2 cups Cooked SunRice Basmati Rice, to serve
Fresh coriander sprigs, to garnish
1 200g container skim milk natural yoghurt, to serve

125 ml (1/2 cup) Campbell's Real Stock Beef 1 large brown onion, chopped 2 garlic cloves, crushed 2 (300g each) lamb eye of loin (backstraps) 2 tablespoons mild curry paste (Patak's brand) 1 400g can Italian diced tomatoes 2 cup s Cooked SunRice Basmati Rice, to serve 1 200g container skim milk natural yoghurt, to serve

Place the stock, onion and garlic in a medium non-stick saucepan. Cover and bring to the boil over medium heat. Reduce heat to low and cook, covered, for 6 minutes or until the onion is soft.

Meanwhile, cut the lamb into 3cm pieces and combine with curry paste.

Transfer the onion mixture to a bowl. Heat the pan over medium-high heat and add a third of the lamb. Cook, tossing occasionally, for 1 minute or until the lamb is just sealed all over. Transfer the lamb to a plate and repeat with the remaining lamb in 2 more batches.

Return the onion mixture to the pan and stir in the tomatoes. Bring to the boil over medium-high heat. Reduce heat to low and cook, partially covered, stirring often, for 6 minutes or until sauce thickens slightly. Stir in lamb and cook, uncovered, stirring often, for a further 2 minutes or until lamb is cooked to medium rare. Taste and season with salt and pepper.

Place the rice in serving bowls. Spoon the curry over the rice and top with the coriander. Serve immediately with the yoghurt.