Lamb and Spinach Curry
Mum's favourite meat, some healthy green stuff and rice to please Dad makes this a great choice for tea.
1 Picture
Ingredients
- small chunk ginger
- 2 garlic cloves
- 2 onions
- 2 green chillies
- 1tbsp oil
- half tsp salt
- 1tbsp ground cumin
- 1tbsp ground coriander
- 1tsp ground turmeric
- 1tsp chilli powder
- 600g lamb neck fillet
- 4 tomatoes
- 1tbsp tomato puree
- 1 cup water
- 100g bag of spinach
- rice, to serve
Details
servings 4
Level of difficulty Average
Preparation time 5mins
Cooking time 85mins
Cost Average budget
Preparation
Step 1
Peel and chop the ginger.
Chop the garlic, onion, tomatoes and spinach.
Slice the chillies.
Step 2
Put the ginger, garlic and onions into a food processer or blender and whizz to a paste.
Measure out the quantities of spices and place together in a small bowl.
Step 3
Heat oil in a pan.
Add the paste, chillies and salt and cook for 3-4 mins until fragrant.
Step 4
Add the spices and cook for another couple of minutes.
Then add the lamb and cook until browned.
Step 5
Stir in the tomatoes, tomato puree and water, then bring to a simmer.
Cover and cook for 60 mins.
Step 6
Add the spinach then cook for a further 15 mins.
(If serving with rice, cook this now too, unless you want to chew it raw..)
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