- Lamb & Spinach Curry.jpg (78.29 KiB) Viewed 249 times
Takes: 50 minutes
Serves: 4
No nutritional information available.
Ingredients
- 2 tbsp vegetable oil
- 2 onions, sliced
- 400g lamb leg or shoulder, diced
- 4 garlic cloves, crushed
- Thumb-sized piece root ginger, finely grated
- ½ small bunch fresh coriander, leaves and stalks separated, both chopped
- 1 - 2 red chillies, deseeded and finely chopped
- 2 tsp garam masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- 1 tbsp tomato puree
- 400g can chopped tomatoes
- 100g spinach
- 5 tbsp natural yoghurt
Method
1. Heat the oil in a large frying pan over a medium heat. Fry the onion for 6 - 8 minutes until softened and beginning to brown. Stir in the lamb pieces and fry for 5 minutes until well browned.
2. Tip in the garlic, ginger and coriander stalks and cook for 2 minutes, stirring well to combine everything.
3. Stir in the chillies and spices and cook for 2 minutes. If they start to stick or burn, add a splash of water. Add the tomato puree, stir to mix everything together then pour in the tomatoes. Half fill the can with water and add that too.
4. Simmer for around 15 minutes, until the sauce has thickened and the meat is tender. Stir in the spinach and cook for 2 minutes until wilted. Stir in the yoghurt and coriander leaves and cook for 1 minute. Serve with cooked rice, naan breads and mango chutney, if liked.
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