Creamy lamb, spinach and cashew curry
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 50g cashew nuts
- vegetable oil
- 1 tsp yellow mustard seeds
- 1 tsp cumin seeds
- 1 large onionhalved and sliced
- 2 green chilliessliced
- finely grated to make 2 tbsp ginger
- 2 cloves garliccrushed
- a good pinch dried red chilli flakes
- 1 tsp ground cumin
- 2 tsp ground coriander
- 2 tsp ground turmeric
- 500g lamb leg steakscubed
- 400g tin half-fat coconut milk
- 200ml chicken stock
- 150g spinachchopped
To serve
- rice
- naan bread
Nutrition: per serving
- kcal512
- fat38.3g
- saturates17.4g
- carbs9.2g
- sugars5.3g
- fibre3.6g
- protein30.8g
- salt0.4g
Method
step 1
Put the cashew nuts in a bowl and pour boiling water over them.
step 2
Heat 1 tbsp oil in a frying pan, then add the mustard and cumin seeds and cook for a few minutes until they start to pop.
step 3
Add the onion, green chillies and a good pinch of salt and fry until softened.
step 4
Add the ginger, garlic, chilli flakes and the rest of the spices and cook for a couple of minutes.
step 5
Stir in the lamb steaks and fry, stirring for a few minutes until they’re browned all over.
step 6
Drain the cashews and whizz in a blender with the coconut milk.
step 7
Pour into the pan with the lamb and add the chicken stock. Cover and simmer for 1 hour, or until the lamb is tender.
step 8
Add the spinach and cook uncovered for another 10 minutes (turn up the heat if you want a thicker sauce).
step 9
Serve with rice and naan bread.
