Lamb and spinach curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- a small chunk ginger, peeled and chopped
- 2 cloves garlic, chopped
- 2 onions, roughly chopped
- 2 green chillies, sliced
- 1 tsp ground turmeric
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp chilli powder
- 600g lamb neck fillet
- 4 tomatoes, chopped
- 1 tbsp tomato purée
- 100g bag spinach, chopped
Method
- STEP 1
Put the ginger, garlic and onions in a food processor and whizz to a paste. Heat 1 tbsp oil in a pan then add the paste, green chillies and half a tsp salt and cook for 3-4 minutes until fragrant. Add all the spices and cook for a couple of minutes. Add the lamb and keep cooking and stirring until browned. Stir in the tomatoes, tomato purée and a cup of water then bring to a simmer. Cover and cook for 1 hour. Add the spinach then cook for another 15 minutes. Serve with rice or Indian breads.
