How to make a Spinach and Lamb Curry.
Ingredients: Serves 4-6
- 800g lean lamb, trimmed of fat and diced
- 500g fresh spinach or 1kg frozen
- 2 onions, finely sliced
- 4 garlic cloves, finely chopped
- 1 tbsp tomato purée
- 2½ tbsp curry powder
- 1 tbsp vegetable oil
- Small bunch of coriander leaves, to serve
- ½ tsp salt
- Black pepper
Method:
- Put the lamb meat in a bowl.
- Mix the curry powder with the salt and plenty of black pepper.
- Sprinkle it over the lamb and mix thoroughly until all the meat is well coated.
- Heat the vegetable oil in a large flameproof casserole dish.
- Add the onions and cook them over a medium to low heat until they are soft and very lightly coloured.
- Turn up the heat and add the lamb and garlic to the casserole dish.
- Cook, stirring regularly, until the lamb has browned, then add the garlic and tomato purée.
- Stir for another couple of minutes.
- Add up to 400ml of water to the dish – just enough to barely cover the lamb – then bring it to the boil.
- Turn down the heat to a simmer, then cover and leave the curry to cook for 1½–2 hours until the lamb is tender.
- Remove the lid and continue to cook for 20 minutes, uncovered, to reduce the liquid.
- When the lamb has almost finished cooking, prepare the spinach.
- If using fresh spinach, wash it well and cook it in a large saucepan.
- You shouldn’t need to add any additional water, just press the spinach down until it wilts.
- When the spinach has completely wilted down, strain off most of the liquid, then purée or finely chop it.
- If using frozen spinach, defrost it thoroughly and purée or finely chop it.
- Add the spinach to the curry and stir it in thoroughly.
- Cook, uncovered, until the liquid has reduced down to a thick, greenflecked sauce.
- Serve the curry garnished with coriander and with flatbread or a portion of rice or cauliflower rice.
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