Curry in a hurry

Cheat with a bought curry sauce and meat from a leg of lamb!

This clever recipe from the New Zealand Lamb people is ideal when you've got guests at short notice, or want to make a tasty meal anytime.

Preparation time is 10 minutes and cooking time 50 minutes.

LAMB CURRY

Take: 1 lb (450g) lamb leg meat, chilled, or thawed if frozen, and diced

1 tablespoon oil

1 onion, sliced

1 mugful long-grain rice, rinsed

445g jar curry sauce, made up to 1pints (1 litre) with water

1 mugful frozen peas

ready-made poppadums and mango chutney to serve

Pre-heat the oven to Gas Mark 5, 375 deg F, 190 deg C. Heat oil in a frying pan. Add the lamb and cook for 2-3 minutes, stirring until well browned. Do this in batches -- the meat will brown quicker.

Spoon cooked lamb into a large ovenproof dish then add the onion to the pan. Fry for 5-6 minutes over a high heat until golden brown. Tip in with the lamb.

Add the uncooked rice, curry sauce and peas to the dish and stir well. Cover the dish and cook in the oven for 40 minutes, stirring halfway through, until the rice is cooked and the lamb is tender. (If the rice seems a bit dry, stir in a cup of hot water.) Serve with poppadums and mango chutney.