LAMB AND SPINACH CURRY

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Lamb and Spinach Curry image

Make and share this Lamb and Spinach Curry recipe from Food.com.

Provided by JustJanS

Categories     Curries

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 23

700 g lean diced lamb
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon garlic powder
1 tablespoon garam masala
1 teaspoon chili powder
2 teaspoons ground turmeric
25 ml white vinegar
50 ml vegetable oil
1 large onion, sliced
3 cm fresh ginger, finely chopped
1 large red chile, deseeded and chopped
1 tablespoon crushed garlic
150 g tomato paste
500 ml stock
2 large ripe tomatoes, diced
1 bunch fresh coriander
1/2 lemon
salt
pepper
100 g Baby Spinach
250 g natural yoghurt
1 bunch of fresh mint, chopped

Steps:

  • Place the diced lamb in a bowl; add all the dried spices and white vinegar and toss through.
  • In a large saucepan, heat the oil and fry the onion, fresh ginger, fresh chilli and crushed garlic.
  • When lightly browned, add the marinated lamb and stir well until lamb has begun to fry.
  • Add the tomato paste, stock, diced tomatoes and the juice of ½ the lemon, season well with salt and pepper.
  • Bring to the boil, stirring occasionally, and then reduce to a gentle simmer.
  • Chop the coriander stems and add to the curry.
  • Simmer for approximately 1 hour, taking care to stir every 10 minutes or so to prevent sticking.
  • When all the liquid has almost evaporated and the curry has thickened, add the spinach and natural yoghurt and stir through.
  • Sprinkle over chopped coriander leaves and mint and serve with Basmati rice.

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