Lamb and spinach curry
Serves 4
Easy
Total time:
A classic lamb and spinach Indian curry – this would make a great economical, and much tastier, alternative to a Friday night take away. Serve with rice or naan
Skip to ingredients
- a small chunk gingerpeeled and chopped
- 2 cloves garlicchopped
- 2 onionsroughly chopped
- 2 green chilliessliced
- 1 tsp ground turmeric
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp chilli powder
- 600g lamb neck fillet
- 4 tomatoeschopped
- 1 tbsp tomato purée
- 100g bag spinachchopped
Nutrition: per serving
- kcal448
- fat31.1g
- saturates13.8g
- carbs11.7g
- fibre2.4g
- protein31.2g
- salt1.03g
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.
