Ingredients
- ginger a small chunk, peeled and chopped
- garlic 2 cloves, chopped
- onions 2, roughly chopped
- green chillies 2, sliced
- ground turmeric 1 tsp
- ground cumin 1 tbsp
- ground coriander 1 tbsp
- chilli powder 1 tsp
- lamb neck fillet 600g
- tomatoes 4, chopped
- tomato purée 1 tbsp
- spinach 100g bag, 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.
Nutritional Information
- Kcals 448
- Fat 31.1g
- Saturates 13.8g
- Carbs 11.7g
- Fibre 2.4g
- Protein 31.2g
- Salt 1.03g
