Lamb & Spinach Curry
The slow cooking of the lamb makes it very tender and delicious and add more chilli if you like it hot! Why not try some of our curry samosas as a side dish to go with this lovely meal.
Ingredients
- 600g lamb neck fillet cut into pieces
- 200g spinach
- Small chunk of ginger – grated
- 4 cloves of garlic crushed
- 2 onions roughly chopped
- 2 green chillies
- Oil
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 1 tsp garam masala
- 4 fresh tomatoes chopped, or a tin of chopped tomatoes
- 1 tbsp tomato puree
Method
- Put the ginger, garlic, chilli and onions in a food processor and blend to a paste.
- Heat some oil in a pan and then add the paste mix with a pinch of salt and cook until the mixture becomes fragrant.
- Add all the spices and cook for a few more minutes before adding the lamb.
- When the lamb is brown, add the tomatoes, tomato puree and a cup of water and bring to a simmer. Then cover and cook for an hour.
- Add the spinach at the end and cook until it is completely wilted.
