Lamb and spinach curry

Lamb and spinach curry

  • serves 4
  • Easy

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.

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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
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